Best Yet Banana Mini Muffins

Ingredients and Weight:

• 1 cup (120g) mashed ripe bananas
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1/4 cup (60ml) buttermilk
• 1 large egg
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) ground cinnamon

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a large bowl, combine the bananas, sugar, butter, buttermilk, and egg.
3. In a separate bowl, whisk together the baking powder, baking soda, and cinnamon. Add to the banana mixture and stir until just combined.
4. Fill the prepared mini muffin liners about 3/4 full.
5. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool on a wire rack before serving.

Nutritional Information:

• Calories: 130 per muffin
• Protein: 2g
• Carbohydrates: 24g
• Fat: 5g
• Fiber: 1g

Dish Characteristics:

• Moist and fluffy
• Sweet and banana-flavored
• Perfect for breakfast, lunch, or snacks

User Comments:

• "These muffins were absolutely delicious! They were so moist and flavorful." - Sarah J.
• "I loved the banana taste. They were perfect for a quick and easy breakfast." - Emily S.
• "I added a few chocolate chips to the batter and they were even better!" - John B.

Special Precautions and Tips:

• For a healthier version, use whole wheat flour instead of all-purpose flour.
• Do not overmix the batter, as this will make the muffins tough.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.