Description
Unlock the secret to incredibly tender and flavorful baby banana muffins with this easy-to-follow recipe. Ideal for a quick breakfast or a delightful snack.
Ingredients
- 1 ½ cups (approximately 5–6 medium) very ripe baby bananas, mashed
- ½ cup (113g) unsalted butter, melted and cooled
- 1 large egg, room temperature, lightly beaten
- ¼ cup (60ml) milk (any kind)
- 1 teaspoon vanilla extract
- 1 ¾ cups (210g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (85g) mini chocolate chips (optional)
Instructions
- Preheat Oven & Prep Tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mash Bananas & Combine Wet: In a large bowl, mash ripe baby bananas. Add melted butter, beaten egg, milk, and vanilla. Whisk until combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Combine Wet & Dry: Pour wet mixture into dry ingredients. Fold gently with a spatula until just combined. Do not overmix. Fold in chocolate chips if using.
- Fill & Bake: Divide batter evenly into muffin cups (filling about two-thirds). Bake at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) and bake for another 13-17 minutes, or until a toothpick comes out clean.
- Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-25 mins