This recipe makes about 40 mini muffins, so ideally you'd bake them in 2 mini muffin tins at the same time but you can also bake them in two batches, 24 muffins in the first batch and then 16 in the second batch.
5 people made this
Makes: 40 mini muffins
200g plain flour
1 level teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1 generous pinch salt
3 large overripe bananas (about 350g weighed without peel)
100g caster sugar
50g light brown soft sugar
80g melted butter
1/2 teaspoon vanilla extract
1 pinch cinnamon
Method Prep:20min › Cook:20min › Ready in:40min
Preheat your oven to 180 C / Gas 4. Line 1 or 2 mini muffin tins with paper cases or use a silicone mini muffin tin.
In a bowl mix flour, baking powder, bicarb of soda and salt.
In a second bowl mash bananas with. fork, then add sugars, egg, butter, vanilla extract and cinnamon and stir till well combined.
Sift flour onto mixture and fold in with a spatula till evenly moistened and combined but do not overstir.
Distribute about 2/3 of the mixture among the muffin cases using a teaspoon. If you have a second muffin tray, spoon the remaining mixture into 16 muffin cases. If using one muffin tray only, bake the muffins in 2 batches.
Bake in the preheated oven till the surface of the muffins feels elastic when touched and the edges are lightly browned, about 20 minutes.