Mini Banana Muffins
These Mini Banana Muffins are a delightful treat that bursts with the sweet aroma of ripe bananas and warm cinnamon. Perfectly moist and subtly sweet, they make a delicious snack or grab-and-go breakfast option. Packed with flavor and wholesome ingredients, these mini muffins are sure to satisfy your cravings and brighten your day with every bite.
— Constant Cookbook
Ingredients
- 1 egg
- 1/2 tsp vanilla extract
- 55g/2oz soft light brown sugar
- 1 large, very ripe banana, well mashed
- 55ml/2 fl oz sunflower oil
- 85g/3oz wholemeal flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/4 tsp ground cinnamon
- Pinch salt
- Add in's that are successful: handful of raisins/sultanas, chopped walnuts, chopped dates, chocolate chips.
Instructions
- Preheat oven to 180c/160c fan. Line 2 mini muffin tins with mini muffin liners.
- Beat the eggs and sugar together until thick, stir in the banana and oil.
- Sift on the flour, baking powder, bicarbonate of soda, cinnamon and salt (if using) and add the bran left in the sieve to the bowl too.Stir together until just combined.
- Spoon into muffin cases (around 2/3rds full) and bake 12-14 minutes, until risen and firm to the touch. Remove and cool.
- Store in an airtight box for up to 3 days or freeze (defrost at room temp approx 1 hour).
Yield
Makes 10 muffins
Comments
No comments found.