{RECIPE} Mini Banana Muffins

by Jillian Leslie on

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Yesterday I styled an Easter brunch table (that will be up on the blog tomorrow).

I thought what's Easter brunch without some delicious muffins! So here's my mini banana muffin recipe. Thank goodness this recipe makes a lot, because I promise you will not be able to eat just one!

MINI BANANA MUFFINS

Ingredients:

Makes 6 dozen mini-muffins or 1 dozen large muffins

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 sticks (1 cup) melted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas
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Directions:

Preheat oven to 350 degrees and line muffin pan with paper muffin cups

Mix the dry ingredients (flour, baking powder, salt, nutmeg, cinnamon) in a large bowl and set aside.

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Melt the butter and let it cool. If you want some extra flavor, you can brown the butter.

Add the melted butter to a bowl with the eggs, sugar, and vanilla. Beat with an electric mixer until smooth -- about a minute. Mash the bananas and stir them in. If your bananas aren't soft, you can just put them in the microwave, one at a time. Cook on high for 30 seconds, then turn it over and cook for another 30 seconds.

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Add the mixed dry ingredient to the wet, and stir until it just comes together.

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Spoon the batter into the muffin tin, filling each cup about three quarters full.

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Bake for 15 minutes at 350 degrees. Turn the pan once to help ensure even cooking.

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They look great by themselves or you can dust them with powdered sugar.

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For more Easter food inspirations, check out these amazing Easter parties on our site!

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