Mini Banana Breakfast Muffins
Small, simple banana muffins made by blending the wet ingredients, mixing in flour, and baking until lightly set. They are suited for breakfast and can be made quickly.
Prep: 5 min
Cook: 17 min
Total: 22 min
Yield: 4 servings
Published: October 11, 2026
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Ingredients
- banana 1 piece
- vegetable oil 2 tablespoons
- honey 1 tablespoon
- egg 1 piece
- milk 125 milliliters
- self-raising flour 100 grams
Tools
- oven
- blender
- whisk
- bowl
Instructions
- Preheat the oven to 180C (350°F).
- Add the banana, oil, honey, egg, and milk to a blender and blend until smooth.
- Pour the mixture into a bowl and whisk in the self raising flour until there are no lumps.
- Divide the batter between a mini muffin tray. If using a metal tray, grease it first.
- Bake until cooked through and lightly golden.
- Leave the muffins to cool in the tray for a couple of minutes before removing.
Storage suggestions
Keep in the fridge for up to 2 days and reheat in the microwave. They can also be frozen for up to 2 months; defrost for a couple of hours and reheat.
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