Description
These delightful Banana Mini Muffins are soft, moist, and packed with natural banana flavor. Perfect as a breakfast treat or a light snack, they combine the sweetness of ripe bananas with warm cinnamon and a hint of vanilla. Quickly whipped up and baked in mini muffin tins, they are perfectly portioned for sharing or enjoying on-the-go.
Ingredients
Wet Ingredients
- 1 Egg
- 65 g Vegetable oil
- ½ teaspoon Vanilla extract
- 170 g Mashed ripe bananas
Dry Ingredients
- 120 g All-purpose flour
- 50 g Granulated sugar
- 50 g Brown sugar
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground cinnamon
Topping
- Thin slices of banana (to decorate before baking)
Instructions
- Prepare mini muffin tin: Grease a mini muffin tin thoroughly with butter to ensure the muffins don’t stick. Preheat the oven to 175°C (347°F) without the fan setting.
- Mix wet ingredients: In a large bowl, use an electric hand mixer to whisk the egg, vegetable oil, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. Then gently fold in the vanilla extract and mashed bananas, combining well.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon into a separate bowl. This will ensure an even distribution of leavening agents and spices.
- Incorporate dry into wet: Gradually fold the sifted dry ingredients into the wet banana mixture using a rubber spatula. Stir gently by hand to avoid overmixing, which could make the muffins dense.
- Fill muffin cavities: Pour or pipe the batter evenly into the prepared mini muffin tin cavities, filling each about three-quarters full to allow room for rising.
- Add banana slices: Place one thin slice of banana on top of each muffin to add a decorative and flavorful touch.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 15-18 minutes until the muffins are golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure bananas are very ripe for the best natural sweetness and flavor.
- Do not overmix the batter after adding dry ingredients to keep muffins tender.
- If you don’t have mini muffin tins, standard muffin tins can be used but adjust baking time accordingly (about 20-22 minutes).
- Optional: Add chopped nuts or chocolate chips for variation.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
