Banana Mini Muffins

These Banana Mini Muffins are made with creamy buttermilk, soft brown sugar, and (of course) nicely ripened bananas all rolled into a thick muffin batter. This banana bread muffin recipe will have you making muffins on repeat.https://homecookedharvest.com/banana-mini-muffins/#recipe

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast and Brunch

Cuisine: American

 

Servings: 16

 

Calories: 196kcal

 

Author: Tristin @ Home Cooked Harvest

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 bananas ripe
• 1/4 cup unsalted butter melted, cooled about 5 minutes
• 1/4 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar

Instructions

• Preheat oven to 375°F. Prepare two mini muffin tins with paper liners (or just use same muffin tin twice) or grease with butter or nonstick cooking spray.
• In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• Put bananas in a separate large bowl and mash them really well with a fork.Add in melted butter, oil, buttermilk, eggs, and vanilla, mix well. Next, add in brown sugar and white sugar, combine well.
• Add dry ingredients into wet ingredients, mixing until just combined. Making sure not to over-mix.
• Spoon batter into muffin tin, filling each about 2/3 of the way full. 
• Place one muffin tray on center rack in the oven and bake for 12-15 minutes. Check muffins for doneness by inserting a toothpick into the center of one of the bigger muffins. It should come out with a few crumbs, but no uncooked batter. Move all muffins onto a cooling rack.
• Either place second muffin tray into the oven or fill the same muffin tray with muffin and place that into the oven. Cook for 12-15 minutes, check for doneness.
• Let muffins cool before eating.

Notes

• Make sure not to over-mix the batter.
• Bring your ingredients (eggs and buttermilk) up to room temperature before using.
• Banana muffins will last 3 days at room temperature or 5 days in the refrigerator in an airtight container.

 

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Serving: 3muffins | Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 122mg | Fiber: 1g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg