Mini Banana Muffins

Here’s the recipe for Mini Banana Muffins:

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 ripe bananas
• ½ cup light brown sugar
• 4 tablespoons butter, melted and slightly cooled
• ¼ cup Greek yogurt
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with parchment paper liners.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. Prepare Wet Ingredients:
   In a large bowl, mash the bananas until smooth. Add the brown sugar and whisk until smooth. Then, add the melted butter, Greek yogurt, egg, and vanilla extract. Whisk until combined.
4. Combine Mixtures:
   Fold the dry ingredients into the wet ingredients with a rubber spatula just until no streaks of flour remain.
5. Fill Muffin Tin:
   Fill each muffin cavity with a heaping tablespoon of batter, so it comes to the top of the tin.
6. Bake:
   Bake for about 14-16 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
7. Cool:
   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips

• Storage: Keep in an airtight container or bag in the fridge for up to a week. For longer storage, freeze in a zipper-lock freezer bag for up to 6 months.
• Customizations: You can add mini chocolate chips, chopped nuts, or berries to the batter if desired.

Enjoy your mini banana muffins!