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Best Yet Banana Mini Muffins
Prep
20 mins
Cook
15 mins
Servings
48
Difficulty
Medium
These banana mini muffins have become my go to recipe whenever I need a quick treat that actually tastes homemade. What I love most is how fast they come together, ready to bake in just twenty minutes, and they're done in the oven in fifteen more. The best part? You probably have everything in your pantry already, making these incredibly budget friendly. Those mashed bananas aren't just delicious; they're naturally packed with potassium and fiber, so you can feel good about enjoying these little bites. The mini size means they're perfect for breakfast, snacks, or lunchbox additions, and they freeze beautifully too.
Ella x
Ingredients
- cooking spraycooking spray
- 11 ½ cups all-purpose flour
- 11 teaspoon baking powder
- 11 teaspoon baking soda
- 33 bananas, mashed
- ¾ cup white sugar¾ cup white sugar
- ⅓ cup melted butter⅓ cup melted butter
- 11 egg, beaten
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
- 2
Combine flour, baking powder, and baking soda in a bowl.
- 3
Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine. Scoop batter into prepared muffin cups, filling each 2/3 full.
- 4
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
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