Mini blueberry banana muffins

Do your kids LOVE Little Bites? If so then they are going to LOVE these mini blueberry banana muffins. You are going to want to make extras to freeze so you always have a grab-and-go breakfast on hand.

Course Breakfast

Cuisine American

Keyword blueberry banana muffins, mini blueberry banana muffins

Prep Time 10

Cook Time 14

Servings servings of 5 muffins per serving

Calories 246kcal

Author Lauren

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas
1 cup blueberries

Instructions

Preheat your oven to 350 degrees.
Grease your mini square pans or muffin tins.
Whisk together the flour, baking powder, baking soda and salt in a large bowl, set it aside.
In the bowl of your mixer cream the butter and sugar together on medium speed for 5 minutes.
Reduce the speed to low and add eggs in one at a time.
Incorporate the buttermilk, vanilla and bananas into the butter mixture.
Slowly add in the flour mixture into the butter mixture, stir just until combined.
Carefully fold in the blueberries making sure you don't over mix them.
Scoop your mixture into the pan so it fills them up halfway.
Bake for 14-16 minutes or until a toothpick comes out clean from the middle.

Nutrition