Mini Banana Muffins

The Church coffee cart had a variety of mini banana muffins, mini cinnamon rolls and a chocolate tiffin cake today (more on this later). All were a big success once again.

The cinnamon buns came via the store, so I am not going into any detail about those. I cannot take credit for making those.

Knowing that banana muffins were going to be featured today, I purposely let my bananas ripen to a good, soft mushy brown. Those are the best for baking with. They are full of flavor and mash really well. So DON’T throw them away when they look like this. Make banana bread instead.

To make the bananas even more flavorful, I added some banana extract to the mashed bananas as well.

Banana Muffins

2 cups flour

2 cups or 4 medium bananas, very ripe and mashed

1/4 tsp baking soda

1 tsp either vanilla or banana extract

1/2 cup (1 stick) softened butter

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

Preheat oven to 325* F or 160* C.

Spray cooking spray in either muffin tins or a loaf pan.

Mix the salt, flour, and baking soda together.

In a mixer, blend the butter and sugars together. Then add the eggs one at a time and blend together again. Add the mashed bananas and mix. Add the flour mixture, 1/2 at a time, mixing in between each addition. When everything is all combined and mixed well, pour or spoon the batter into the prepared pans and bake for about 1 hour for the bread and about 30-40 minutes for the muffins, or until they are lightly golden and a toothpick that is inserted in the center comes out clean,

The mini banana muffins were very popular. One girl just couldn’t get enough of them today. I told her just to put them in the plastic water cups so she could take them with her. She was more than grateful for that idea. I did not put any nuts in them this time, which might have been another reason why they went so fast. They all quickly disappeared, as did everything else, which tells me they were a success. I will keep on making things as long as people want them. 🙂 It feels so good to be needed and loved, even if only for my muffins.

Stay safe and stay well everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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