Banana Mini Muffins
Introducing… mini banana muffins! If you thought banana bread couldn’t get any better, prepare to be blown away by these moist, flavor-filled bite-sized treats.
I’ve taken my one bowl chocolate chip banana bread recipe, dropped the chocolate chips, and added in dark rum and a combination of spices found in cooking from the West Indies. Just like with my mini chocolate chip cookies, making banana bread muffins mini means fewer calories and less guilt!
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.
To make these 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.
Substitutions and variations
- Add a half cup of nuts (think walnuts or pecans) or raisins, chopped small and added to the batter.
- Make this recipe as regular sized muffins or as a quick bread in a loaf pan (see FAQs below).
Recipe tips and tricks
Making the banana muffin batter
The images below show, step by step, how to make the mini banana bread muffins.
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 muffins or mini banana loaves.
Mini muffin pans come in 12 cup and 24 cup sizes. They’re great for bite-sized baked eggs, mini pies, or party appetizers.
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 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 freeze in a freezer back 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.
Wilton sells both 12 cup and 24 cup tins that you can buy online. Whichever you choose, I’d recommend you buy two so you can make mini pie crust shells for these mini blueberry pies!
Yes, you can store muffins in the freezer for 3 to 6 months. To freeze, 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 muffins or one standard loaf. Bake at the same temperature (350 degrees) for longer. Standard muffins will take 20 to 25 minutes. A loaf 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.
Related muffin recipes
Check out other muffin recipes in the Ugly Duckling Bakery breakfast and brunch archives like:
Do you have too many bananas and don’t want to make banana bread? Make a strawberry banana smoothie bowl or add bananas to mashed sweet potatoes!
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.
These mini banana muffins were first posted on October 6, 2021. The recipe was last updated on May 14, 2023.
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