|DICASTIO|

Mini banana muffins are easy to make and conveniently portable since they're so tiny. Since the recipe is so customizable, feel free to add mix-ins like chopped pecans, flaked coconut, and chocolate chips to make your own special creation. The mini muffins stay fresh in an air-tight container for 4 days, so make a big batch and enjoy them for breakfast or snacks throughout the week!

[Edit]Ingredients

1 ½ cups (192 g) of all-purpose flour
1 teaspoon (4.2 g) of baking powder
1 teaspoon (4.2 g) of baking soda
3 medium bananas, mashed
¾ cup (96 g) of white sugar
⅓ cup (78 ml) of melted butter
1 egg, beaten
Cooking spray

Yields 48 mini muffins

[Edit]Steps

[Edit]Mixing the Batter

Preheat your oven to and grease the muffin tins. Turn on your oven so it can heat up while you prep the muffin batter. Then, coat 2 mini muffin tins with cooking spray.^[1]
- Most muffin tins hold 24 mini muffins. This recipe makes 48 mini muffins, so you need to use 2 mini muffin tins to accommodate them.
- You can line the mini muffin tins with muffin liners instead of using cooking spray, if you prefer.^[2]
Combine the flour, baking powder, and baking soda in a mixing bowl. Measure out 1 ½ cups (192 g) of all-purpose flour and dump it into a large mixing bowl. Add 1 teaspoon (4.2 g) of baking powder and 1 teaspoon (4.2 g) of baking soda and stir the ingredients to combine them.^[3]
Peel, slice, and mash 3 bananas in a separate mixing bowl. Remove and discard the banana peels. Then, slice the bananas into pieces and put them in the mixing bowl. Use a spoon, fork, or potato masher to mash up the banana pieces.^[4]
- Use ripe or slightly over-ripe bananas for this recipe.
- You don't need to create a smooth puree! The mixture should be chunky.
Mix the banana, sugar, butter, and egg together. Measure out ¾ cup (96 g) of white sugar and pour it over the banana mash. Then, add ⅓ cup (78 ml) of melted butter and 1 beaten egg. Mix the ingredients well until they're thoroughly combined.^[5]
- To melt the butter, cut it up and put it in a microwave-safe dish. Microwave the butter, uncovered, on HIGH for 30 to 45 seconds. Stir the butter to melt any remaining lumps.^[6]
Add the banana mixture to the flour mixture and stir to combine them. Pour the banana mixture into the larger mixing bowl holding the flour mixture. Use a spatula or wooden spoon to mix the ingredients together to create the muffin batter.^[7]
- Stir the 2 mixtures until they're just barely combined and you can't see any dry flour. You want the batter to be lumpy, not smooth. If you mix until the batter is smooth, your muffins won't turn out light and fluffy.^[8]
Stir in any add-ins you like to customize the flavor. Banana mini muffins taste great on their own, but you can certainly update the flavor to your liking by adding a few mix-ins! Gently stir your chosen add-in(s) into the batter. For example, you might try:
- A handful of raisins or chopped dates^[9]
- Semisweet chocolate chips^[10]
- Sweetened flaked coconut^[11]
- Chopped pecans^[12]
- Toasted and chopped walnuts^[13]
- Cinnamon^[14]

[Edit]Baking the Mini Muffins

Fill each prepared muffin cup 2/3 of the way with batter. You can use a spoon or a small ice cream scoop to transfer the batter into the tins.^[15] Fill all 48 compartments in both muffin tins with batter.^[16]
- Take care not to overfill the muffin cups. Overfilled cups force the batter to seep across the pan and your muffins won't end up with fluffy, domed tops.^[17]
Sprinkle on any tasty toppings you want, if desired. To add another layer of flavor and a little crunch to your mini muffins, consider adding a topping. If you already added a mix-in, like coconut flakes, then sprinkle a little more coconut on top of the mini muffins before you pop them in the oven.^[18] You could also sprinkle the mini muffins with:
- Chopped pecans^[19]
- Chopped walnuts^[20]
- Turbinado sugar^[21]
- Sprinkles^[22]
Pop the tins in the oven and bake the muffins for 15 minutes. After 15 minutes, open the oven door and carefully insert a toothpick into the center of 1 muffin. If the toothpick comes out clean, the muffins are ready!^[23]
- If the toothpick isn't clean when you pull it out, pop the muffins back in for a few more minutes so they can finish baking. Keep checking with a toothpick until it comes out clean.
Transfer the muffins to a wire rack to cool or serve them immediately. Grab an oven mitt and take the muffins out of your oven. Turn them out on a wire rack to cool them at room temperature or give them a couple of minutes to cool down and serve them immediately.^[24]
- Be sure to turn your muffins out on a wire rack to cool! If you let muffins cool in the pan, the hot tin continues to cook them and they might dry out.^[25]
Store leftover mini muffins in an air-tight container for up to 4 days. Line the bottom of an air-tight container or plastic bag with a paper towel. Arrange the muffins on top in a single layer and cover them with another paper towel before closing the container or bag. Store the muffins at room temperature.^[26]
- If you don't think you can finish your mini muffins within 4 days, place them in a resealable freezer bag and pop them in your freezer—they'll be good for 3 months. When you're ready to eat them, let the muffins sit out at room temperature for a few minutes to thaw and gently warm them up in the oven.