Ingredients
3 very ripe bananas (mashed)
1/3 cup melted butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon ground cinnamon (optional)
Optional: 1/4 cup mini chocolate chips or chopped nuts
Instructions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease each cavity.Mash and Mix Wet Ingredients:
In a large mixing bowl, mash the bananas until smooth. Whisk in melted butter, sugar, egg, and vanilla extract until combined.Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.Fold Batter:
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Stir in optional chocolate chips or nuts if desired.Bake:
Spoon the batter into the prepared muffin tin, filling each about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Use the ripest bananas you can for maximum sweetness and moisture.
Do not overmix the batter—lumps are okay!
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Try adding a sprinkle of oats or a drizzle of glaze for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 55 kcal
- Sugar: 4g
- Sodium: 35mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 7mg