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Banana Bread Mini Muffins

A batch of baked banana bread mini muffins.

5 from 9 reviews

Classic banana bread has been given a cute twist by using a mini muffin pan to make banana bread mini muffins. They are moist, soft, and yummy, great for a lunchbox and could not be easier to make.



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.


  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. Work with your hands to make the crumbly sand-looking dough. Add flaked almonds and combine. Refrigerate.

  2. Heat oven to 300 degrees F/150 degrees 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 for about 5 minutes, using an electric mixer. Add sifted dry ingredients, egg, and delicately mix with a rubber spatula. Mash bananas using a fork or a spoon and fold mashed bananas into the principal preparation. Add cognac and mix with a spatula just to combine (don't over mix). 

  4. Divide batter evenly into the prepared mini muffin pan or a greased muffin tin. You can use a teaspoon or a medium ice cream scoop to scoop the batter. The last step is to sprinkle the chilled crumble topping over the batter. Finally, you can add a little bit of 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. 


  1. Replace muscovado sugar with golden or dark brown sugar.
  2. Double the recipe and bake at 300 degrees F/150 degrees C for 45 minutes if you want to make regular size banana bread muffins. The recipe makes about 15 muffins.
  3. To make healthy banana muffins, follow the recipe for No-sugar-added Banana Bread.
  4. Store muffins in an airtight container at room temperature for 4 to 5 days or freeze for up to 2 months.


Keywords: banana bread mini muffins, mini banana muffins




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