Mini Banana Muffins

• Prep Time: 15 minutes

• Cook Time: 12-15 minutes

• Total Time: 30 minutes

• Difficulty: Easy (1 out of 5)

• Intensity: Low (No special equipment needed, perfect for beginner bakers)

Ingredients

For the Muffins:

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional, but recommended)

• ½ cup (115g) unsalted butter, melted and slightly cooled

• ¾ cup (150g) granulated sugar

• ¼ cup (50g) packed light brown sugar

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 3 large overripe bananas, mashed (about 1 ½ cups)

• ¼ cup (60ml) buttermilk or sour cream

For the Topping (Optional):

• 1 tablespoon granulated sugar

• ¼ teaspoon ground cinnamon

Instructions

Step 1: Preparation

Preheat your oven to 375°F (190°C). Place mini muffin liners in a 24-cup mini muffin pan. If you don’t have liners, generously grease the pan with non-stick cooking spray.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set this bowl aside. Properly whisking the dry ingredients ensures the leavening agents are evenly distributed, which is crucial for a uniform rise.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until thoroughly combined. The mixture may look a bit grainy, which is perfectly fine. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 4: The Bananas

Add the mashed bananas and the buttermilk to the wet ingredients. Stir until they are just incorporated into the batter. The mixture will look curdled or lumpy at this stage—this is exactly what you want! Over-mixing is the enemy of a tender muffin.

Step 5: Combine Wet and Dry

Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together. Stir only until just combined. A few streaks of flour are okay; they will disappear as you scoop the batter. Over-mixing at this stage will develop gluten and result in tough, rubbery muffins.

Step 6: Fill the Tins

Using a small cookie scoop or a spoon, divide the batter evenly among the 36 prepared mini muffin cups. Fill each cup almost to the top. The batter is thick, so a scoop helps keep things clean. If using the topping, mix the sugar and cinnamon in a small bowl and sprinkle a pinch over each muffin.

Step 7: Bake

Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.

Step 8: Cool

Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. This allows them to set and makes them easier to remove. Then, transfer the muffins to a wire rack to cool completely.

Chef’s Notes & Tips

• Ripeness is Key: For the best flavor and moisture, ensure your bananas are heavily speckled with brown spots or even mostly black. The darker they are, the sweeter and more intense the banana flavor will be.

• Room Temperature Ingredients: Using room-temperature eggs and buttermilk will help the batter emulsify better, creating a more uniform crumb.

• The Sour Cream Swap: If you don’t have buttermilk, you can substitute it with an equal amount of sour cream or plain yogurt for an equally moist result.

• Adding Mix-ins: This recipe is a wonderful base. Feel free to fold in ½ cup of mini chocolate chips, chopped walnuts, or pecans along with the dry ingredients.

• Customizing for Standard Muffins: If you’d like to make standard-sized muffins, divide the batter into a standard 12-cup muffin tin (filling cups ⅔ to ¾ full). Increase the bake time to 18-22 minutes.

• Storage: Store baked muffins in an airtight container at room temperature for up to 3 days. They freeze beautifully for up to 3 months.

Nutrition Information

Please note that nutritional information is an estimate and will vary based on the specific ingredients and brands used.

Serving Size: 1 Mini Muffin (based on 36 servings)