Introducing… Mini Banana Muffins! If you thought banana bread couldn’t get better, prepare to be blown away by the flavor in these bite-sized banana bread muffins!
I’ve taken my one bowl chocolate chip banana bread recipe, dropped the chocolate chips, and added in dark rum and a combination of West Indies spices. Just like with my mini chocolate chip cookies, making banana bread muffins mini means you can have the same big taste with fewer calories and less guilt!
Overripe bananas are the secret to the best banana bread and banana mini muffins. That’s because the sugars in bananas increase as they ripen to give you a sweeter bake with more banana flavor.
Unless it’s liquid, no banana is too ripe for your mini muffins. You can always store your bananas in the fridge until you’re ready to bake. Or peel and freeze to always have bananas ready for baking!
To make these mini banana muffins with coconut, you’ll “flour” the mini muffin pan with dried, shredded, unsweetened coconut. Put a generous teaspoon in each muffin well. Then, standing over the sink, turn the pan around and around until the coconut covers the well.
Please see the recipe card below for complete information on ingredients and quantities.
Substitutions and variations
- Add a half cup of nuts (think walnuts or pecans) or raisins, chopped small and added to the banana muffin batter.
- Make this mini muffin recipe as regular sized banana bread muffins or as a quick bread in a loaf pan (see FAQs below).
Recipe tips and tricks
The images below show, step by step, how to make the mini banana bread muffins.
Making the banana muffin batter
Beat the butter and brown sugar (Panel #1); the bananas (Panel #2); and the eggs, orange juice, and rum (Panel #3). Follow it up by folding in the dry ingredients (Panel #4).
Baking the mini banana muffins
Fill the muffin cups with the banana muffin batter about three quarters of the way full. If you don’t have enough mini muffin trays, you can always use the extra to make regular sized banana bread muffins or mini banana loaves.
Bake until a toothpick inserted in the center of a mini muffin comes out clean. Cool for about ten minutes in the mini muffin tin, then turn your banana muffins out onto a cooling rack.
Store these mini banana bread muffins in an air-tight container at room temperature for up to one week. Or you can freeze them in a freezer bag for three to six months.
No, you don’t have to use a scale. But you can get one for just about 10 dollars and you’ll get more consistent results if you weigh your ingredients, especially for baking.
Yes, you can store banana bread and banana bread muffins in the freezer for 3 to 6 months. To freeze muffins, I put them on a cookie sheet in the freezer overnight and then transfer them to a freezer bag. To eat, let them defrost at room temperature in an air-tight container.
Yes. This recipe will make 12 regular-sized banana muffins or one standard loaf. Bake at the same temperature (350 degrees) for longer. Standard muffins will take 20 to 25 minutes. A loaf of banana bread will take one hour or more.
For those of you who don’t remember your geography, the West Indies refers to a group of islands in the Caribbean including Jamaica, Barbados, and Trinidad and Tobago. For websites from chefs who are from that part of the world, I’d suggest Caribbean Pot or these recipes from Ramin Ganeshram.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Mini Banana Muffins
- 3 mini muffin pans (see note)
- ¾ cup shredded unsweetened coconut for "flouring" the pan
- 1¼ cup (156 grams) bleached, all-purpose flour
- ½ cup (62 grams) whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 4 tablespoons unsalted butter, softened for greasing the muffin cups
- ½ cup (100 grams) granulated sugar
- ½ cup (96 grams) dark brown sugar
- 3 cups very ripe bananas 3 to 4 medium bananas
- 1 egg
- 1 tablespoon orange juice
- 1 tablespoon dark rum
- Preheat the oven to 350°F. Butter the mini muffin tins and line each one with a teaspoon of coconut.¾ cup shredded unsweetened coconut, 4 tablespoons unsalted butter, softened
- Sift together the flours, baking soda, cinnamon1¼ cup (156 grams) bleached, all-purpose flour, ½ cup (62 grams) whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger, ⅛ teaspoon ground cloves
- In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer or by hand, cream the butter and sugar together for 3 to 5 minutes until blended well.4 tablespoons unsalted butter, softened, ½ cup (100 grams) granulated sugar, ½ cup (96 grams) dark brown sugar
- Add the bananas and beat until mixed.3 cups very ripe bananas
- Add the egg, orange juice, and rum and beat until mixed.1 egg, 1 tablespoon orange juice, 1 tablespoon dark rum
- Add the dry ingredients and fold in or mix on low speed just to distribute.
- Use a small (#60) cookie scoop or two spoons to scoop about 1 tablespoon of batter into each muffin cup.
- Bake for 15 to 18 minutes on racks in the middle of the oven until a toothpick inserted into the middle of one muffin comes out clean.
- Cool in the pan about 10 minutes and then turn onto a cooling rack.
- Store in an airtight container at room temperature for one week or freeze once fully cooled.
This recipe for mini banana muffins was created for the reddit 52 weeks of baking challenge (Week 40: West Indies). This recipe is not a traditional recipe but is inspired by flavors of the West Indies.
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