Here's a simple and easy recipe for moist blueberry banana muffins in mini form that kids (and adults) go crazy for. It all comes together in one bowl and they're ready in 30 minutes. These dairy-free mini muffins make for a fun breakfast or brunch. I guarantee you that the whole family will love them!
Servings: 36mini muffins
Author: Crystal | Beat Bake Eat
2 overripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon salt
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Preheat oven to 350°F. Line mini muffin pan with mini muffin liners or spray generously with non-stick cooking spray and set aside.
In a large bowl combine the bananas, both sugars, and salt.
Beat in the oil, eggs, and vanilla extract.
Add the flour and baking soda and stir until incorporated. DO NOT over mix. Gently fold in the blueberries.
Scoop the batter into the mini muffin pan filling the cups all the way to the top.