Mini Banana Muffins
These mini banana muffins are just the right size for snacking or a grab-and-go breakfast. Easy to make, full of banana flavor, and so good!
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 ripe bananas
- ½ cup packed light brown sugar
- 4 tablespoons butter melted, cooled slightly
- ¼ cup Greek yogurt
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350˚F and line a 24-cup mini muffin tins with parchment paper liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
- In a separate large bowl, add banana and mash until smooth. Add brown sugar and whisk until smooth, about 2 minutes. Add butter, yogurt, egg, and vanilla extract and whisk until combined, about 1 minute more.
- Add the dry ingredients to the wet ingredients, folding them with a rubber spatula just until no streaks of flour remain.
- Fill each muffin cavity with a heaping tablespoon of batter (it should come to the top of the tin). Bake for about 14 to 16 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
Notes
Storage: These mini banana muffins can be kept in an airtight container (or bag) in the fridge for up to a week. You can also freeze them for up to 6 months. I recommend stashing them in a zipper-lock freezer bag to prevent freezer burn.
Nutrition
Serving: 2muffins | Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 135mg | Potassium: 108mg | Fiber: 1g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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