I’ve had kind of an abundance of brown bananas lately, I buy a bunch eat a couple, then forget about them. When it comes to brown banana recipes , muffins are an easy way to go. I prefer mini muffins because a whole muffin is often more than I want to eat. I decided a couple days ago to try making my own banana muffin recipe.
It’s always a little nerve wracking to create a baking recipe from scratch. There’s a lot of science in baking, and I honestly haven’t studied it much, so my method is usually trial and error. Fortunately, these muffins turned out perfectly on the first try!
A lot of baking I do uses the giant mixer I got as a bridal shower gift from my mother in law. That was such an awesome gift and I think of her whenever I use it! But I know not everyone can afford such an expensive kitchen gadget. That’s why I love posting recipes like this that don’t require one.
The bananas are easily mushed up with a spoon, and everything mixes right in. Just make sure to use soft brown or black bananas, and you will end up with incredible moist muffins. Another great thing about these muffins is that they’re pretty low fat. There’s only a little butter and sugar split between 24 mini muffins. You can totally eat two!
Best of all, these are ready from start to finish in about 20 minutes, so you can surprise your family with them for breakfast in the morning! Eric loves muffins and was SO excited when he came home from work and I popped one in his mouth. They’re a perfect snack, dessert, or hostess gift, but be careful because they can be totally addicting!
Banana Muffinsmakes 24 mini muffins
2 brown bananas
1/4 cup sugar
3 TBS melted butter
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1 cup flour
additional butter softened
Preheat oven to 350 degrees. Peel the bananas (use the peels for compost!) and mush the bananas in a medium sized mixing bowl. Add sugar, egg, and butter and mix well.
Stir in baking soda, powder, salt and flour. Mix well (I used a fork).
Use the softened butter to grease the cups of a mini muffin tin. Fill 3/4 full with batter and bake 13-15 minutes, until just golden.
Turn the muffins out onto a cooling rack. If cooking in batches and reusing a pan, let cool and grease with more butter.
Approximate cost/serving: I can get brown bananas for 10 cents each at our local grocer! That means this only costs me $1.20 to make, or just 5 cents a muffin!!!
Vegetarian: There is butter and an egg so it’s not vegan, but definitely meatless!
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