MINI BANANA MUFFINS
Whenever I have bananas gone brown, I make banana bread, but I don't always feel like making a whole loaf. Luckily, I found this recipe for mini banana muffins from
Dianasaur Dishes and it's so super tasty, fast to make, and actually pretty healthy! I only made some slight modifications (outlined in the notes) but otherwise make it per the original instructions. Try it for breakfast sometime!
Ingredients:• 3 brown bananas
• 1/4 c sugar
• 1 egg
• 3 Tb melted butter
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 c flour
• additional softened butter or shortening
Directions:Preheat oven to 350 degrees. Peel and mash the bananas in a medium size bowl. Add sugar, egg, and butter and mix well.
Whisk baking soda, powder, salt, and flour together and add to banana mixture. Mix well.
Use the softened butter or shortening to grease the cups of a mini muffin tin. Fill each cup nearly full with batter and bake 13-15 minutes – rotating pan halfway through baking – until just golden.
Turn the muffins out onto a cooling rack.
Notes:• The original recipe only calls for 2 bananas, but I like to use 3.
• I also added the whisking step; the original recipe just opted to add each dry ingredient individually into the wet before mixing it all together.
• Feel free to add some spices or chopped nuts if you prefer!
• Rotating the pan during baking helps compensate for any hot spots in your oven and gives the most even results.
• If cooking in batches and reusing a pan, let the pan cool completely and re-grease it before each batch.
• If you are only making half a batch or your batter doesn't quite fill all the muffin cups, put an equal amount of water in the remaining cups for even baking.
• If your bananas aren't quite brown yet, put them in a closed paper bag with an apple to speed up the browning process.
