Mini Banana Muffins Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings 24 muffins

Calories 150

Enjoy these moist and flavorful mini banana muffins, perfect for a quick snack or breakfast treat.

2 medium-large ripe bananas, mashed
1 cup pure maple syrup (may substitute brown sugar)
⅓ cup melted butter (see notes for dairy free)
1 egg egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (see notes for gluten free)
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine salt
¼ cup mix-ins (such as mini chocolate chips, chopped nuts, or chopped dates plus more for sprinkling over batter)

Preheat oven to 350°F (175°C). Line a 24-mini muffin pan with liners or spray with cooking spray.
Mix mashed bananas, maple syrup, melted butter, egg, and vanilla in a large bowl.
Stir in flour, baking soda, cinnamon, salt, and optional mix-ins until just combined.
Portion batter into muffin cups using a spoon or scoop. Add toppings if desired.
Bake for 10-12 minutes until edges are lightly browned. Cool for 5 minutes in pan, then transfer to wire rack to cool completely.

For dairy-free, substitute melted coconut oil for butter. For gluten-free, use a gluten-free flour blend.

Calories: 150kcal

Cost: $10

Course: Breakfast, Snack

Cuisine: American

Keyword: Banana, muffins