Banana Mini-Muffins

Mini muffins made with real bananas - delicious bread treat for everyone that’s baked in just half-an-hour!

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 36
 

Ingredients

1
cup all-purpose flour
1
cup whole wheat flour
1/2
cup sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon nutmeg
1/8
teaspoon salt
1/8
teaspoon allspice
1
egg
1/2
cup buttermilk*
1/2
cup (1 medium) mashed ripe banana
1/3
cup oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well.
  • 2 In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full.**
  • 3 Bake at 400°F. for 10 to 15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • 1 Heat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well.
  • 2 In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full.**
  • 3 Bake at 400°F. for 10 to 15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

* To substitute for buttermilk, use 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/2 cup. ** If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.

Originally, buttermilk was the liquid left after butter was churned. Today, it's made commercially by adding special bacteria cultures to low-fat or nonfat milk. Despite buttermilk's thick consistency and rich flavor, it is a low-fat or nonfat product. In baking, it provides tang and tenderness.

Stir 1/2 cup finely chopped walnuts into the batter.

Dress up the muffins with a drizzle of icing made with powdered sugar and lemon juice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini-Muffin
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
60mg
60%;
% Daily Value*:
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.