Mini Banana Bread Muffins

This recipe for mini banana bread muffins was created for the reddit 52 weeks of baking challenge (Week 40: West Indies). 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.

Now I am not from that part of the world. If you want to look at websites from chefs who are, I’d suggest Caribbean Pot or these recipes from Ramin Ganeshram.

So rather than share my version of a traditional bake, I’ve used ingredients that are commonly found in the West Indies. This recipe takes my one bowl chocolate chip banana bread, omits the chocolate chips, and adds in dark rum and a combination of spices found in cooking from the West Indies.

a tray of mini banana muffins with coconut

Tips and tricks for this recipe

Lining the pans with coconut

For this recipe, you will “flour” the mini muffin pan with dried, shredded, unsweetened coconut. You’ll want to 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.

It doesn’t have to be perfect!

a 12 cup mini muffin pan greased and lined with coconut.

Making the batter

The images below show the progression of the batter at each step. 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).

four panels showing the steps to making the mini banana muffins.

Baking the banana bread muffins

Try not to fill the muffin cups more than 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.

a tray filled with mini banana muffin batter.

FAQs about these mini banana muffins with coconut

Do I really have to weigh my ingredients?

No. But you are more likely to get consistent results if you weigh your ingredients, especially for baking.

Are there add-ins you might use in these muffins?

If you like, you could use a half cup of nuts (think walnuts or pecans) or raisins, chopped small and added to the batter.

Can I freeze these muffins?

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.

Can I make these as regular-sized muffins or in a loaf pan?

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.

Related recipes

Check out other muffin recipes in the uglyducklingbread breakfast and brunch archives like these oatmeal blackberry muffins, orange and poppy seed muffins, spinach and feta muffins, or sourdough discard apple muffins.

Mini Banana Bread Muffins

5 from 1 vote
Category: Breakfast
Cuisine: caribbean
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 36 mini muffins
Calories: 82kcal
This West Indies-inspired mini banana bread muffin recipe uses dark rum and a combination of spices found in cooking from the West Indies.
Print Recipe


  • 3 mini muffin pans (see note)


  • ¾ cup shredded unsweetened coconut for "flouring" the pan
  • 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
  • teaspoon ground ginger
  • 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, cinnamon
    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
  • 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.


You can use cooking spray to grease the muffin tins, but I find that the coconut sticks better to butter-lined tins.
If you don’t have enough mini muffin pans, you can bake extra in standard muffin tins. Or make these muffins entirely in standard muffin tins or in a loaf pan.You will just want to increase the cooking time to 20 to 25 minutes for standard muffins or over one hour for a loaf.


Calories: 82kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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Next week: Pantry challenge

the mess in the sink after making mini banana muffins with coconut.

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