{RECIPE} Mini Banana Muffins

by Jillian Leslie on

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Yesterday I styled an Easter brunch table (that will be up on the blog tomorrow).

I thought what’s Easter brunch without some delicious muffins! So here’s my mini banana muffin recipe. Thank goodness this recipe makes a lot, because I promise you will not be able to eat just one!

MINI BANANA MUFFINS

Ingredients:

Makes 6 dozen mini-muffins or 1 dozen large muffins

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 sticks (1 cup) melted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas

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Directions:

Preheat oven to 350 degrees and line muffin pan with paper muffin cups

Mix the dry ingredients (flour, baking powder, salt, nutmeg, cinnamon) in a large bowl and set aside.

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Melt the butter and let it cool. If you want some extra flavor, you can brown the butter.

Add the melted butter to a bowl with the eggs, sugar, and vanilla. Beat with an electric mixer until smooth — about a minute. Mash the bananas and stir them in. If your bananas aren’t soft, you can just put them in the microwave, one at a time. Cook on high for 30 seconds, then turn it over and cook for another 30 seconds.

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Add the mixed dry ingredient to the wet, and stir until it just comes together.

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Spoon the batter into the muffin tin, filling each cup about three quarters full.

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Bake for 15 minutes at 350 degrees. Turn the pan once to help ensure even cooking.

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They look great by themselves or you can dust them with powdered sugar.

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For more Easter food inspirations, check out these amazing Easter parties on our site!

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{RECIPE} Mini Banana Muffins


  • Author: Jillian Tohber Leslie
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: 72 mini muffins 1x

Description

I thought what’s Easter brunch without some delicious muffins! So here’s my mini banana muffin recipe. Thank goodness this recipe makes a lot, because I promise you will not be able to eat just one!


Scale

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 sticks (1 cup) melted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas

Instructions

Preheat oven to 350 degrees and line muffin pan with paper muffin cups

Mix the dry ingredients (flour, baking powder, salt, nutmeg, cinnamon) in a large bowl and set aside.

Melt the butter and let it cool. If you want some extra flavor, you can brown the butter.

Add the melted butter to a bowl with the eggs, sugar, and vanilla. Beat with an electric mixer until smooth — about a minute. Mash the bananas and stir them in. If your bananas aren’t soft, you can just put them in the microwave, one at a time. Cook on high for 30 seconds, then turn it over and cook for another 30 seconds.

Add the mixed dry ingredient to the wet, and stir until it just comes together.

Spoon the batter into the muffin tin, filling each cup about three quarters full.

Bake for 15 minutes at 350 degrees. Turn the pan once to help ensure even cooking.


Notes

They look great by themselves or you can dust them with powdered sugar.

  • Category: snack, appetizer
  • Method: baking

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 46
  • Sugar: 4g
  • Sodium: 47mg
  • Fat: 1.5g
  • Saturated Fat: 0.9g
  • Unsaturated Fat: 0.6g
  • Trans Fat: 0g
  • Carbohydrates: 7.8g
  • Fiber: 0.3g
  • Protein: 0.6g
  • Cholesterol: 7mg
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