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+ servings
a tray of mini banana muffins with coconut
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5 from 1 vote

Mini Banana Bread Muffins

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

Equipment

  • 3 mini muffin pans (see note)

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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