Method
Amounts in the steps are for the original 24 servings. Use the ingredient list for your amounts.
Heat the oven to 375°F and grease a 24-cup mini muffin pan.
Mash the bananas in a bowl, then whisk in the egg, oil, brown sugar and vanilla.
Add the flour, baking soda, cinnamon and salt and stir just until no dry flour remains.
Fill the cups about three-quarters full and bake until a toothpick comes out clean, 10 to 12 minutes.
Cool in the pan for a few minutes, then turn out to cool completely before packing.
Tips
- The riper the bananas, the sweeter and softer the muffins; brown-speckled is perfect.
- Freeze cooled muffins in a bag for up to 2 months and drop a few into the lunchbox frozen; they thaw by lunch.
- Stir in ⅓ cup mini chocolate chips for a treat.
Nutrition per serving
- Calories
- 70
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 3 g
- Saturated fat
- 0 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 30 mg
Estimated from USDA data for 1 of 24 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Mixing bowl set Nesting bowls for every prep job.
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