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Banana Bread Mini Muffins (Easy Mini Banana Muffins)

A batch of baked banana bread mini muffins.
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5 from 9 reviews

These easy banana bread mini muffins are bite-sized mini banana muffins baked in a mini muffin pan. Made with ripe bananas and a light almond crumble, they are soft, freezer-friendly, and perfect for breakfast, snacks, or a lunchbox.

Ingredients

Scale

For the cake batter:

  • 2.6 oz. (75 g) unsalted butter softened
  • 1/2 cup (100 g) dark brown muscovado sugar
  • 1 large egg
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon (5 g) baking powder
  • 1/2 cup (140 g) mashed bananas 
  • 1 teaspoon (15 ml) cognac

For the streusel topping:

  • 2 1/2 tablespoons (20 g) all-purpose flour
  • 1/4 cup (20 g) almond flour
  • 2 1/2 tablespoons (20 g) icing (powdered) sugar
  • 1 1/2 tablespoon (20 g) salted butter chilled
  • 3 tablespoons (25 g) toasted flaked almonds
  • 1/4 teaspoon ground cinnamon

For the decoration (optional):

  • icing (powdered) sugar

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the crumble topping, in a medium bowl, place all-purpose flour, almond flour, icing (powdered) sugar, ground cinnamon, and salted butter, cut into small cubes. Use your hands to work the dough into a crumbly, sand-like mixture. Add flaked almonds and combine. Refrigerate.
  2. Heat oven to 300°F (150°C). Using a flour sifter, sift all-purpose flour with baking powder and set aside. Line a 24-cup mini muffin tin with mini muffin cups (aka mini baking cups). Or grease the cavities of the mini muffin pan with a cooking spray.
  3. To make the muffin batter, place the softened butter and muscovado sugar in a large mixing bowl and beat with an electric mixer for about 5 minutes. Add the sifted dry ingredients and egg, and gently mix with a rubber spatula. Mash bananas with a fork or spoon, then fold them into the batter. Add cognac and mix with a spatula just to combine (don't overmix).
  4. Divide batter evenly into the prepared mini muffin pan or a greased muffin tin. Use a teaspoon or a medium ice cream scoop to portion the batter. Sprinkle the chilled crumble topping over the batter. Finally, add a little flaked almonds on top of each muffin.
  5. Bake muffins in the preheated oven for 30 minutes. They are ready when a toothpick (a wooden pick) inserted into the center of a muffin comes out clean. Let them cool on a wire rack. Dust the muffin top with icing sugar if desired.

Notes

  1. Replace muscovado sugar with golden or dark brown sugar.
  2. Double the recipe and bake at 300°F (150°C) for 45 minutes to make regular-size banana bread muffins. The recipe makes about 15 muffins.
  3. Store muffins in an airtight container at room temperature for 4 to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://www.bakinglikeachef.com/banana-bread-mini-muffins/