Mini Banana Muffins
User Reviews
5
Mini Banana Muffins
Description
Mini Banana Muffins bring together mashed ripe bananas, light brown sugar, and cinnamon mixed into a batter enriched with melted butter, Greek yogurt, egg, and vanilla extract. The addition of baking soda helps leaven the muffins for a tender crumb and light texture. Baking in mini muffin tins yields small, portable portions with gently spiced sweetness. The muffins have a moist interior from banana and yogurt, while cinnamon provides warmth and depth. These muffins suit on-the-go snacks or breakfast offerings, with a simple batter composition that yields consistent results. Lining the tins with parchment liners helps with easy removal and cleanup.
The recipe's storage notes recommend keeping the muffins refrigerated in an airtight container for up to a week or freezing them for up to six months to maintain freshness.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 banana ripe
- ½ cup light brown sugar packed
- 4 tablespoons butter melted, cooled slightly
- ¼ cup Greek yogurt
- 1 egg at room temperature, large
- 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
- Store mini banana muffins in an airtight container or bag in the fridge for up to one week.
- They freeze well for up to six months; place in a zipper-lock freezer bag to avoid freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 2muffins | |
| Calories | 134kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 135mg | 6% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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