Description
These Mini Banana Muffins are a smaller version of my Banana Muffins recipe (without the oat crumble). They are soft, and tender and make for a perfect snack. Much healthier than store-bought grab-and-go snack bags. Additionally, I provide you with extra tips on how to make your own grab-and-go snack bags.
Ingredients
Units
Scale
- 4–5 very ripe bananas
- 1/3 cup melted unsalted butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- pinch of Salt (if you use salted butter, skip this step)
Instructions
- Preheat the oven to 350° F (177℃).
- Line or grease a mini muffin tin and set aside.
- In a mixing bowl add the bananas, egg, sugar, vanilla, and butter. Blend well with a hand mixer on medium (about 5 minutes)
- Add the baking soda and salt, and continue mixing.
- Add the flour and continue mixing on low until just blended.
- Distribute evenly filling the wells of the mini muffin tin about ¾ to just full (I use a 1 ½ Tablespoon scoop).
- Bake for about 25 minutes or until you poke a skewer through the middle and it comes out clean!
Equipment
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Buy Now → Notes
Storage Details
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American