Description
These easy banana bread mini muffins are fluffy, moist, and bursting with the natural sweetness of overripe bananas and a hint of cinnamon. Perfect for a quick breakfast or a satisfying snack, these bite-sized treats bake up in just 15 minutes and are sure to please both kids and adults alike.
Ingredients
Wet Ingredients
- 8 oz (about 2-3) overripe bananas
- 2 oz oil
- 1 large egg, room temperature
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Dry Ingredients
- 4 ¼ oz all-purpose flour
- 3 ⅗ oz granulated sugar
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a mini muffin tin with paper liners to prevent sticking and set aside.
- Mash Bananas: In a large bowl, mash the overripe bananas using a fork or potato masher until mostly smooth with some small lumps remaining for texture.
- Combine Wet Ingredients: Add the oil, room temperature egg, apple cider vinegar, and vanilla extract to the mashed bananas. Vigorously whisk everything together until fully combined and smooth.
- Add Dry Ingredients: In the same bowl, add the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until no flour streaks remain. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin liners, filling each about halfway to three-quarters full. For extra texture and sparkle, sprinkle coarse sugar on top of each muffin if desired.
- Bake: Place the muffin tin in the preheated oven and bake for 14 to 18 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffin pan from the oven and allow the mini muffins to cool in the pan for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Enjoy these moist banana bread mini muffins as a snack or breakfast treat.
Notes
- For best results, use overripe bananas with plenty of brown spots for natural sweetness and moisture.
- You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
- If you prefer a touch of crunch, sprinkle coarse sugar on top before baking.
- Ensure the egg is at room temperature to help the batter mix smoothly and result in tender muffins.
- These mini muffins freeze well; store them in an airtight container or freezer bag for up to 2 months.
