Mini Banana Bread Muffins
These Mini Banana Bread Muffins are the easiest breakfast or snack recipe to share with a crowd. We adapted our favorite banana bread recipe into these individual mini muffins for the ideal on-the-go bite.
Servings: 48 servings
Calories: 74kcal
Ingredients
Muffin
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups mashed ripe bananas approximately 3-4 large
- 1/4 cup neutral oil avocado, vegetable or canola
- 2 large eggs
- 1/4 cup salted butter melted and cooled
- 1/4 cup buttermilk room temperature
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold salted butter
Instructions
- Preheat oven to 425ºF.
Muffins
- To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.
- To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.
- Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.
- In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it's resembles small crumbs.
- Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.
- Sprinkle the crumb topping over the muffins.
- Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool 15 minutes before transferring to a wire rack.
Video
Notes
Storage:
Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying. If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes. Tips:
Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying. If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes. Tips:
- Don't over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
- Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
- Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
- To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
- If you don't have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.
Nutrition
Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.4mg
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