Banana Bread Mini Muffins
Equipment
- 2 Mixing bowls
- 1 Fork
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 mini muffin pan (24-cup)
- 24 mini muffin liners
- 1 wire cooling rack
Ingredients
- 3 medium ripe bananas mashed
- 75 gram granulated sugar
- 50 gram light brown sugar packed
- 80 milliliter vegetable oil neutral
- 1 large egg room temperature
- 5 milliliter vanilla extract
- 150 gram all-purpose flour
- 4 gram baking powder
- 2 gram baking soda
- 2 gram fine salt
- 2 gram ground cinnamon optional
- 60 gram mini chocolate chips optional
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 180°C and line a 24-cup mini muffin pan with mini muffin liners.
- In a medium bowl, mash the ripe bananas with a fork until mostly smooth.
- Whisk the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract into the bananas until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
- Fold in the mini chocolate chips and chopped walnuts, if using, being careful not to overmix.
- Divide the batter evenly among the mini muffin cups, filling each about three-quarters full.
- Bake for 10 to 12 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the mini muffins cool in the pan for 5 minutes.
- Transfer the mini muffins to a wire rack and let them cool for another 5 minutes before serving.
Notes
For best results, use very ripe bananas with plenty of brown spots, which add more sweetness and moisture to the muffins. Do not overmix the batter once the flour is added, or the muffins can become dense instead of tender. Ovens vary, so start checking for doneness at the earliest time and rely on the toothpick test and lightly springy tops. You can customize the flavor by swapping chocolate chips for dried fruit or nuts, or by adding a pinch of nutmeg. These mini muffins freeze well; cool completely, freeze in a single layer, then store in an airtight container for up to 2 months and rewarm briefly before serving.
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