These mini banana bread muffins are kid tested, mother approved! Livie loves them - she downed two muffins straight from the oven and begged for a third. She wasn’t feeling too well the day after her flu booster shot so I might have let her eat her muffins in the family room. These are great to include with breakfast, afternoon snack or a little desert after dinner.
I had great expectations for baking cookies coming into Christmas. I bought ingredients for three different holiday cookie recipes which have sat in the pantry, fail! Just too much going on with work the week prior to the holiday break (I did make some time for the pumpkin roll, thank goodness!) and way too much coming down to Christmas and the days after. Next year I will make sure I squeeze in a Saturday for baking before Christmas. After the realization that I would not have the time to bake cookies I ended up getting cookies from Alki Bakery for co-workers and family. I think they liked them, but I love giving baked goods that I actually baked in my own kitchen.
Anyways, with that being said – I baked!!! I have been wanting to make Livie some special baked goodies to enjoy and boy does she loves these muffins. I am excited to come up with other healthy, kid friendly muffins and treats for her.
This recipe makes about 30 mini muffins.
Mini Banana Bread Muffins
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 3 small bananas, mashed
- 1 tsp baking soda dissolved in 1 Tbsp hot water
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips (optional)
Preheat the oven to 350 degrees. Prepare a muffin baking sheet with mini muffin liners. In a small bowl mix together the flour, nutmeg, cinnamon, and salt; set aside. In a large mixing bowl cream the butter and sugar with an electric mixer. Add the egg and bananas and mix well. Then add the dissolved baking soda and mix again.
With the mixer on low-speed slowly add in the flour and mix until it is no longer visible. Add the chocolate chips. Scoop the mixture into the muffin cups until each one is about half full. Bake for 15 to 20 minutes, or until the muffins are golden brown and spring back lightly with when touched. Allow to cool before serving.
Enjoy with the little ones – nom, nom, nom! These freeze great too.