Description
These mini banana muffins are a delightful, bite-sized treat perfect for snacks or quick breakfasts, featuring ripe bananas, warm cardamom, and a unique halva swirl. They are easy to make with simple ingredients and bake quickly, offering a sweet and wholesome option for any time of day.
Ingredients
Scale
- 250 g all-purpose flour
- 100 g granulated sugar
- 50 g light brown sugar, packed
- 5 g baking soda
- 2 g fine sea salt
- 2.5 g ground cardamom, plus extra for garnish
- 2–3 medium bananas (250 g), very ripe, mashed
- 1 large egg, at room temperature
- 80 g unsalted butter, melted and slightly cooled
- 120 ml whole milk
- 5 ml alcohol-free vanilla extract
- 100 g halva, finely crumbled, plus extra for garnish
Instructions
- Prep Your Tin: Preheat your oven to 190°C (375°F). Lightly grease a 24-cup mini muffin tin or line with mini paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, fine sea salt, and 0.5 teaspoon ground cardamom until uniform.
- Prepare Wet Ingredients: In a separate medium bowl, mash the very ripe bananas thoroughly until mostly smooth. Add the large egg, melted butter, whole milk, and alcohol-free vanilla extract. Whisk until well combined and creamy.
- Gently Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing; a few lumps of flour are fine.
- Spice the Halva: In a small bowl, combine the 100 g of finely crumbled halva with an additional 0.25 teaspoon of ground cardamom. If very firm, add 1-2 teaspoons of milk to make it pliable and mix until it forms a thick paste.
- Fill and Swirl: Spoon approximately 1 tablespoon of batter into each prepared mini muffin cup. Place a small dollop (about 0.5 teaspoon) of the cardamom-spiced halva mixture on top. Cover with another 1 tablespoon of batter, filling each cup about two-thirds full. Gently swirl the halva mixture into the batter with a small skewer or toothpick.
- Bake to Golden Perfection: Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean (avoiding the halva swirl).
- Cool Before Enjoying: Remove the muffin tin from the oven and let the mini banana muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free option, use a 1:1 gluten-free baking blend. Reduce sugar by 0.25 cup for a less sweet muffin. Melted coconut oil or a neutral plant-based oil can replace butter. Any preferred plant-based milk works well here. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 150 calories
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: mini muffins, banana, cardamom, halva, easy snack, healthy, breakfast, quick bake, sweet treat, homemade