Name: Mini Banana Bread Muffins (Soft, Moist & Bite-Sized)
Ingredients: 2 ripe bananas, mashed; ½ cup granulated sugar; ¼ cup brown sugar; ⅓ cup vegetable oil or melted butter; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; Optional: ½ cup chocolate chips or chopped walnuts

Ingredients

Scale

2 ripe bananas, mashed
½ cup granulated sugar
¼ cup brown sugar
⅓ cup vegetable oil or melted butter
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Optional: ½ cup chocolate chips or chopped walnuts

Instructions

Step 1: Preheat and Prepare the Pan

Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini paper liners.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil (or butter), egg, and vanilla extract until smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Step 4: Make the Batter

Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in chocolate chips or nuts if using.

Step 5: Bake the Muffins

Spoon batter into the prepared mini muffin pan, filling each cup about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before removing from pan.

Notes

Use very ripe bananas for best flavor.

Do not overmix to keep muffins tender.

Mini muffins bake quickly—watch closely.

Let cool slightly before removing to avoid sticking.