Wednesday, November 23, 2011

Mini Banana Muffins

Anything mini is on my mind right now. Mini fingers and toes and tiny little eye lashes and a nose. So it is fitting that making mini muffins was right up my alley. 
My sister and brother in law recently visited from Seattle. We had a lovely brunch with my parents and all got to marvel at how small we start when we come into this world. 
We also got to eat, laugh, hug and we had muffins. 
What to do with left over bananas.... muffins of course. I added browned butter and made a crumb topping to add to the fun. 
Super easy and quick to make while the "mini" was sleeping. 
The crumb topping added a nice texture on top. You could also add walnuts or pecans. You could even go wild with blueberries or chocolate. Banana muffins are a blank slate for creativity and these are so easy to make you could whip them up for a post Thanksgiving brunch or over a long lazy weekend. So get going!

Mini Banana Muffins  Adapted from

The recipe is for larger muffins, but it you want to make them smaller you just have to adjust the cooking time. Keep an eye on them as to not over cook. I baked mine in a mini muffin tin for about 14 minutes or until a cake tester comes out clean. 


For the muffins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted and browned
  • 1 teaspoon vanilla extract
  • 2 Tablespoons dark rum (optional)

  • For the topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

  • Preheat oven to 375 degrees F.  Lightly grease a muffin tin, or line with muffin papers.

  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted browned butter, vanilla, and rum. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

  • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I made extra topping to crumble over the tops of the muffins.

  • Bake in preheated oven for 18 to 20 minutes ( for full size muffins) and about 14 min for mini muffins. Bake until a toothpick inserted into center of a muffin comes out clean. Enjoy!