Mini Banana Muffins
Use those overripe bananas to make a batch of these mini banana muffins! These little muffins are easy to make and can be packaged up for quick weekday breakfasts or after-school snacks. Make them your own by adding your favorite mix-ins, such as mini chocolate chips or chopped nuts.
Servings 42 mini muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups lightly packed light brown sugar
- 6 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 3 very ripe bananas mashed (about 1 1/2 cups)
- 8 ounces sour cream room temperature (1 cup)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray or line with mini paper muffin liners.
- In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.2 ¼ cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the brown sugar and butter on medium speed until light and fluffy; about 3 minutes.1 ¼ cups lightly packed light brown sugar, 6 tablespoons unsalted butter
- Add in the egg, mixing until incorporated. Add in the bananas, sour cream and vanilla and mix until fully combined.1 large egg, 3 very ripe bananas, 8 ounces sour cream, 1 teaspoon pure vanilla extract
- With the mixer on low, gradually add in the flour mixture and mix until just combined.
- Use a medium cookie scoop (1 ½ tablespoons) to divide the batter amongst the mini muffin wells.
- Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool mini muffins in the pan for about 5 minutes before removing them to a wire rack to cool completely.
- Repeat with remaining batter as needed.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
Feel free to add your favorite mix-ins, such as mini chocolate chips or finely chopped nuts, before dividing the batter into the muffin tins.