Quick & Easy Mini Banana Muffins

1.Preheat your oven to 200°C (400°F). Line two standard 24-cup mini muffin tins with paper liners, or lightly grease them.

2.In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3.In a large bowl, use an electric mixer or a sturdy whisk to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

4.Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

5.Gently fold in the mashed bananas until just combined. Do not overmix at this stage.

6.Alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the flour streaks have almost disappeared. If using, gently fold in walnuts or chocolate chips.

7.Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.

8.Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden brown.

9.Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store cooled muffins in an airtight container.