Mini Banana-Maple Muffins

Ready for a fantastic breakfast recipe? Here we go: mini banana-maple muffins, from Bakerella via CakeSpy. They were easy to make, tender, moist, fluffy, warm… I’m in love! You can eat these plain, dip them in maple syrup, spoon a dollop of jam on them, it’s up to you! Put them on the menu ASAP, you won’t regret it.

1 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup buttermilk (lactose-free milk with a splash of vinegar)
1 large egg
2 Tbsp. pure maple syrup, plus more for dipping
2 Tbsp. unsalted butter or margarine, melted
1 very ripe large banana, mashed

Position a rack in the middle of the oven and preheat it to 350 °F. Generously grease a 24-cup mini muffin pan.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, stir together the buttermilk, egg, 2 Tbsp. of maple syrup, and butter until just combined. Add the wet to the dry ingredients and stir until combined. Stir in the mashed banana until evenly distributed.

Spoon the batter into the prepared muffin pan. Bake until puffed and golden, 10-12 minutes. Let the muffins cool slightly in the pan on a wire rack, then unmold onto the rack. Serve while still warm, with extra syrup for dipping. You can thank me later.