Delicious and easy mini banana muffins perfect for a quick snack or breakfast. Made with ripe bananas and customizable mix-ins, they are a crowd-pleaser.
Ingredients
Bananas
2medium-largeripe bananas, mashed((1 cup))
⅓cuppure maple syrup((may sub brown sugar))
⅓cupmelted butter((see notes for dairy free))
1eggegg
1teaspoonpure vanilla extract
1cupall-purpose flour((see notes for gluten free))
1teaspoonbaking soda
1teaspoonground cinnamon
¼teaspoonfine salt
Optional Mix-ins
¼cupmix-ins(e.g., mini chocolate chips, chopped nuts, chopped dates (plus more for sprinkling))
Instructions
Preheat oven to 350°F (175°C). Line a 24-mini muffin pan with liners or spray with cooking spray.
Mix mashed bananas, maple syrup, melted butter, egg, and vanilla in a large bowl.
Add flour, baking soda, cinnamon, salt, and optional mix-ins; stir until combined.
Portion batter into muffin cups using a spoon or scoop; add toppings if desired.
Bake for 10-12 minutes until edges are lightly browned. Cool on a wire rack for 5 minutes before removing.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage.