Mini Banana Muffins
Small sized banana muffins that are full of flavor.
Servings 20 mini muffins
Calories 83kcal
Equipment
Ingredients
- ⅓ cup salted butter melted
- ⅓ cup brown sugar
- 1 egg
- 1 cup mashed banana about 2 bananas
- ½ teaspoon vanilla
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F. #40 Scoop 10-12 minutes
- Combine melted butter with brown sugar in a large mixing bowl.⅓ cup salted butter, ⅓ cup brown sugar
- Stir in egg and vanilla then add mashed bananas.1 egg, 1 cup mashed banana, ½ teaspoon vanilla
- Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg.1 ¼ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon salt, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Notes
- My method for making these muffins with just one bowl is mixing the wet ingredients together first. Then, add the dry ingredients on top. I add the flour first, and then sprinkle on the baking powder, soda, salt, and spices. Before stirring everything together, I gently mix just the top layer to incorporate the leavening and spices into the flour. Once that’s done, I stir everything together until just combined.
- Don't overmix the muffin batter. Once everything is combined, stop stirring. Overmixed muffins can become tough after they are baked.
- When measuring your flour, use the fluff and scoop method. This helps prevent over compacted flour, which can make your muffins dry.
Nutrition
Serving: 1muffin | Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 71mg | Potassium: 68mg | Fiber: 1g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg