Introduction
The Best Yet Banana Mini Muffins recipe offers a delightful, bite-sized treat that is perfect for breakfast, brunch, or as a quick snack. Made with ripe bananas, these muffins are moist, flavorful, and exceptionally easy to make. In this article, we will dive into the detailed ingredients, step-by-step instructions, and additional tips to ensure your banana mini muffins come out just right every time.
Detailed Ingredients
One of the key elements to making the Best Yet Banana Mini Muffins is having the right ingredients. Here’s what you’ll need:
- 1 cup mashed bananas (about 2-3 ripe bananas)
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Each of these ingredients plays an important role in ensuring the muffins are flavorful and moist. The bananas provide natural sweetness and moisture, while the combination of baking soda and baking powder ensures that the muffins rise properly.
Prep Time, Cook Time, Total Time, Yield
Here’s a quick overview of the timing and yield for this recipe:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 mini muffins
Detailed Directions and Instructions
Follow these steps to create the perfect banana mini muffins:
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees F (175 degrees C). While the oven is preheating, grease a mini muffin tin or line it with mini muffin paper liners.
Step 2: Mash the Bananas
In a large bowl, mash the bananas until smooth. This can be done with a fork or a potato masher. The bananas should be ripe for maximum flavor and sweetness.
Step 3: Combine Wet Ingredients
To the mashed bananas, add the egg, granulated sugar, melted butter, and vanilla extract. Mix thoroughly until all the wet ingredients are well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to ensure the leavening agents are evenly dispersed throughout the batter.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the banana mixture, gently folding until no streaks of flour remain. Be careful not to overmix, as this can make the muffins dense.
Step 6: Fill Mini Muffin Tin
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
Step 7: Bake
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Step 8: Cool and Serve
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
– If you prefer, you can add chocolate chips, chopped nuts, or dried fruit to the batter for additional texture and flavor.
– Make sure to use ripe bananas, as they are sweeter and more flavorful.
– These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to three months.