Banana Bread Muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
- 2 ripe bananas mashed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup milk
- 1/2 cup chopped walnuts or pecans optional
Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar to the mashed bananas and mix well. Let this mixture sit for about 5 minutes. This allows the sugar to dissolve a bit, and it will make your muffins extra moist.
Stir in the melted unsalted butter, egg, and vanilla extract into the banana-sugar mixture until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; it's okay if there are a few lumps.
Pour in the milk and mix until the batter is smooth. If you're adding chopped nuts, fold them into the batter at this stage.
Using a tablespoon or a mini ice cream scoop, fill each mini muffin cup about two-thirds full with the banana bread batter.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them to avoid overbaking, as mini muffins cook faster than regular-sized muffins.
Once done, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.