Weekday Banana Mini Muffins
- Anthology of Crumbs
- 7 days ago
- 1 min read
1
Oil Flavour:
Using light extra virgin olive oil adds a subtle fruity flavour that works wonderfully with the banana and cinnamon. If you prefer a neutral taste, you can substitute with canola or sunflower oil.
2
Storage Tip:
Muffins keep well in an airtight container at room temperature for up to 3 days, or can be frozen for up to 2 months.
3
Ripe Bananas:
Use very ripe bananas (mostly black or heavily spotted) for the sweetest, most intense flavour.
Notes
1
Preheat and Prep: Preheat oven to 180°C (350°F). Line a 24 x 30 ml capacity mini muffin tin with paper cases.
2
Combine Dry Ingredients: In a small bowl, whisk together the all purpose flour, baking powder, cinnamon, and salt. Set aside.
3
Combine Wet Ingredients: Place the banana, oil, egg, sugar, and vanilla in a large bowl and whisk to combine.
4
Mix Batter: Add the dry mixture and chocolate chips to the wet ingredients. Mix until just combined. Be careful not to overmix.
5
Fill and Bake: Divide the mixture evenly between the paper cases, press a banana chip into the top of each, and bake for 15 minutes or until cooked when tested with a skewer.
6
Cool: Remove the muffins from the tray and cool on wire racks. Makes 24 mini muffins.
Instructions
2 to 3 small (350 g) bananas (peeled and mashed)
⅓ cup (80 ml) light extra virgin olive oil (EVOO)
1 egg (lightly beaten)
¾ cup (130 g) brown sugar
1 tsp vanilla extract
¾ cup (115 g) all purpose flour (sifted)
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
½ cup (95 g) dark chocolate chips
24 store bought banana chips (to serve)
Weekday Banana Mini Muffins
Anthology of Crumbs
These quick rise mini muffins are moist, tender, and deeply satisfying. Using light extra virgin olive oil gives them a subtle fruity depth that pairs perfectly with the dark chocolate chips and a touch of cinnamon. They are truly the perfect size for a quick breakfast or a sweet afternoon bite, designed to fit easily into any busy weekday schedule.
Servings :
24 mini muffins
Calories:
Prep Time
10 min
Cooking Time
15 min
Rest Time
0
Total Time
25 min
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