I would bake banana bread all the time if it wasn't so easy to overindulge in. If there's a freshly baked loaf sitting on the kitchen counter, I can't keep my hands off it. So, unsurprisingly, when I made a test batch of these mini banana muffins a few weeks ago, the same thing happened. "Just one more," I kept saying, popping another into my mouth. Again and again. Luckily this time around I have no choice but to leave them be, because I baked them for my best friend's baby shower tomorrow. (It's her first! It's a boy!)
Mini Banana Muffins (makes 48 mini muffins)
recipe from All Recipes
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large ripe bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven
to 350°F. If using liners, place them in a muffin pan. Sift together the flour, baking powder, baking
soda, and salt. In a separate bowl, combine
bananas, sugar, egg, and melted butter. Fold in the flour mixture, and mix until smooth. Fill the muffin liners* and bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean. (And, of course, you can make these as regular sized muffins too; they'll just need to stay in the oven longer.)
*it's a good idea to do a single test muffin to avoid under/over filling an entire pan of muffins!
