Mini Banana Muffins
These mini banana muffins taste like bites of banana bread!
Servings: 24
Ingredients
- 1 cup very ripe mashed bananas around 2-3 medium sized bananas
- ¼ cup butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ⅔ cup pure maple syrup
- 1 ½ cups all-purpose flour
- ⅓ cup mini chocolate chips optional
Instructions
- In a bowl, whisk together the salt, flour, and baking soda.
- In a separate bowl, whisk together the mashed banana, melted butter, eggs, vanilla extract, and pure maple syrup.
- Add the dry ingredients to the wet and mix until just combined with a rubber spatula.
- If you want half banana muffins and half banana chocolate chip, follow the instructions below.
- Grease a mini muffin tin and fill half of the tin with batter up to the top of the tin.
- Stir the chocolate chips into the remaining half of the muffin batter
- Fill the remaining half of the mini muffin tin with the chocolate chip banana batter
- Bake the muffins at 350 degrees for 11 - 14 minutes, until a toothpick inserted comes out clean
- Allow the muffins to cool for 2-3 minutes, then use a knife along the edges to remove them onto on a wire cooling rack.
- Store leftover muffins in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 68mg | Fiber: 1g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg