Description
Soft, moist, and flavorful, these mini banana bread muffins are perfectly portioned for snacking, meal prep, and family-friendly treats.
Ingredients
Scale
4 Cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups brown sugar
2 cups mashed ripe bananas (about 5-6 bananas)
4 large eggs
2 tsps vanilla extract
3/4 cup avocado oil
1 cup unsalted butter, melted and cooled to room temp
Instructions
- Preheat oven to 350°F.
- Melt butter and set aside to cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
- In another bowl, whisk together mashed bananas, eggs, vanilla extract, avocado oil, and cooled butter.
- Add wet ingredients to dry ingredients. Stir gently with a spatula until just combined.
- Spray mini muffin tin with avocado oil.
- Scoop batter 3/4 full into each cup.
- Bake 14–16 minutes, until a toothpick inserted comes out clean.
- Serve warm with salted butter, honey butter, or spread of choice.
Notes
Don’t overmix the batter for the softest texture.
Add cinnamon or pumpkin spice for a fall treat.
Add chocolate chips for a dessert like muffin.
Great for kids’ lunches and quick breakfasts.
Can be placed in a large ziploc bag and frozen.
- Prep Time: 15
- Cook Time: 15
- Category: 30
Nutrition
- Serving Size: 1 Mini Muffin
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg