If you ask me what’s better than muffins, I’ll say mini muffins! Why? Well, you can have all the deliciousness of the muffin with half the calories. Score! My favorite mini muffin recipe is the banana muffin. So tasty and it works great with jams for a Sunday brunch, or with a cup of tea in the afternoon.
I found this recipe long time ago online, but of course, I had to tweak it and personalize it to my taste. It’s light and flavorful, you will just love it, I am sure.
This recipe serves 12 delicious mini muffins. So preheat the oven and let’s get started!
You will be needing the following:
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 3 mashed ripe medium bananas
- 1/4 cup margarine
- 1 egg
- 3 tablespoons low fat milk
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon lemon zest
- 1tablespoon vanilla extract
- Non-stick oil spray
First you need to preheat the oven to 350 degrees.
Start by mixing the, baking powder, baking soda, salt, and cinnamon in a medium bowl. Mix well and set aside. Then in a separate bowl, cream margarine and sugar, heat the margarine in the microwave for 15 seconds to make it easier. Add egg and beat well until smooth. Stir in milk and mashed banana and mix very well. Add the vanilla extract and lemon zest, stir them gently then fold in flour mixture into the liquid ingredients until combined.
Spray the pan with non-stick oil and fill greased muffin tins two-thirds of the way full. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.
By the 10th minute your whole house will start smelling like a heavenly baked muffin. Be strong don’t open the oven door and let it bake in peace.
After it’s well baked, take the pan out of the oven and let it sit for 5-10 minutes to let the muffins rest. Take them out of the pan and start devour them.
Bon appétit !
Let me know if you like them and if you have a delicious recipe don’t be shy to share it! And remember to follow me by email to be the first to read about all my latest.