These moist banana mini muffins are a delightful treat, perfect for breakfast or a quick snack.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
In a large mixing bowl, mash the bananas until smooth.
Use a fork or potato masher for best results.
Add the applesauce, sugar, baking soda, baking powder, and salt to the mashed bananas and mix well.
Mix until the ingredients are just combined to avoid overmixing.
Gradually add the flour to the wet ingredients, stirring until just combined.
Do not overmix to keep the muffins tender.
Spoon the batter into a greased or lined mini muffin pan, filling each cup about three-quarters full.
Use a small ice cream scoop for even portions.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even browning.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite beverage for a delightful snack.
