The best mini muffins - so easy
These come out perfect every time whether mini or regular sized and the kids love them! I use less sugar than the recipe calls for because we still like it. Use chocolate chips or replace with blueberries or other fruit or nuts or even plain, anything!
•1 stick of unsalted butter, melted (4oz)
•1/2 cup sugar (I do half of this amount at 1/4 cup sugar and it still tastes amazing)
•1 large egg
•1/2 teaspoon vanilla
•1/2 teaspoon cinnamon
•1 cup all-purpose flour
•1/2 teaspoon baking soda
•2 or 3 bananas (overripe is better)
•½ cup mini chocolate chips- or measure with your heart like we do! ❤️ and to top
•Melt the butter in the mixing bowl
•Mix in the sugar, egg, vanilla, and cinnamon
•Stir in the flower and baking soda
•Fold in the bananas and combine everything
•Stir in the chocolate chips and then fill the muffin tin after lightly oiling it (we use a 24 cup pan)
•Bake at 350 degrees for 12-15 minutes and let cool
Mini muffins are a delightful and versatile snack that can be customized to fit any taste preference. In this recipe, you can easily make substitutions like using blueberries or nuts instead of chocolate chips, allowing you to enjoy different flavors each time. Baking mini muffins is also a great way to use overripe bananas, which add natural sweetness and moisture to your muffins. The combination of butter, sugar, and cinnamon creates a warm and inviting aroma that fills your kitchen. If you’re looking to create a healthier version, consider reducing the sugar further or replacing it with natural sweeteners. This recipe is perfect for school lunches, snacks, or even breakfast on the go. Enjoy your mini muffins warm or at room temperature for the best taste!