Mini Banana Muffins

August 21st, 2010 by Erin Gennow
Mini Banana Muffins in Tin

Mini Banana Muffins in Tin

Banana muffins are a great way to use bananas that have gotten a bit too ripe for eating.  Muffins are easy to make from scratch, so there’s no need to buy the pre-made ones from the grocery store, which cost considerably more than homemade.   Muffins are a great snack and a perfect quick on-the-go breakfast item.

Prep Time: 10 minutes

Serves: About 14 mini muffins, or 10 regular size muffins


½ cup whole wheat flour (2.5 oz)

½ cup all purpose flour (2.5 oz)

¼ wheat bran (1.5 oz)

½ cup packed brown sugar (3.5 oz)

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla

1 large egg, beaten (2 oz)

2 large, very ripe, mashed bananas (3 if the bananas are on the small size)


Preheat the oven to 350 degrees Fahrenheit.

Stir the dry ingredients together to combine thoroughly in a small bowl.

Mash the bananas in a large bowl.  Stir in the beaten egg to combine.  Then stir in the 1 teaspoon of vanilla.

Add the dry ingredients to the wet ingredients and stir together until just combined.

Spoon the mixture into a greased mini muffin tin (or a greased regular size muffin tin).  I go ahead and fill it to almost the top of each cup.

Bake in the 350 degree preheated oven for about 15-16 minutes for mini muffins, or 20-25 minutes for regular size muffins.

Mini Banana Muffins

Mini Banana Muffins


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