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Banana Bread Mini Muffins

A batch of baked banana bread mini muffins.

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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.

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. 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. 

Notes

  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.

Nutrition

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