Mini Banana Muffins

In the palace, bananas are usually found in one of many ways … too many, not enough, too green, too brown, and mush.


Well, one day last week, the Queen found that we were in the too-brown-headed-towards-mushy stage. So, she started making Mini Banana Muffins from a recipe she found at Tasty Kitchen. Then, she remembered that she didn’t have any eggs. So, she stopped after mixing the dry ingredients and started again the next day after a trip to the store. All was better!


Here's what you'll need:

flour, baking powder, baking soda, salt, bananas, sugar, egg, butter, cinnamon, and vanilla


Preheat oven to 350 degrees.


Coat muffin pans with non-stick spray. If you aren’t trying to take pictures as you do this, you might even get the spray in the cup hole!




Sift together the flour, baking powder, baking soda and salt. I find that a mesh strainer is sometimes easier to sift with than a regular sifter. It's a little messier too ... especially when little hands like to help with this part. Set aside.




In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla.




Add the flour mixture, and beat until smooth. I followed the original author's recommendation and used the wisk to mix. It worked great.




Scoop into muffin cup Bake mini muffins for 13 to 15 minutes (bake larger muffins for 25 to 30 minutes). Muffins will spring back when lightly tapped and be slightly browned on top.




This is what my yield looked like … plentiful, but plain brown.




Since the Queen thinks everyone should have a crown, she grabbed some of that cream that comes in the aerosol can. You know the stuff. Don’t even try to deny it. She put a nice little crown on the brown little goodie. Yum!




Then the Queen remembered the homemade rum buttercream frosting in the royal refrigerator. Double Yum!


Now, the Queen’s original plan was to put some of these little treats into the freezer for another day. However, things don’t always go as planned. She consumed more than planned and little fingers that were just the right size for these little darlin’s had more than their share too.


That’s o.k. … we know how to make more. Here's how:


Mini Banana Muffins


1-½ cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
3 whole Ripe Bananas, Mashed
¾ cups Sugar
1 whole Egg
⅓ cups Butter, Melted
½ teaspoons Cinnamon
½ teaspoons Vanilla


Preheat oven to 350 degrees.
Coat muffin pans with non-stick spray.
Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add the flour mixture, and beat until smooth.
Scoop into muffin cups.
Bake mini muffins for 13 to 15 minutes (bake larger muffins for 25 to 30 minutes). Muffins will spring back when lightly tapped and be slightly browned on top.

I'm linking up to Tempt My Tummy Tuesday. AND ... since I put frosting on, I think that qualifies it as a cupcake. I'm linking to Cupcake Tuesday. Visit them to see other tempting treats.



The grass is green. It is good the be The Cow Queen.



date Tuesday, April 20, 2010
comments 3 Comments

3 comments to “Mini Banana Muffins”

  1. HoosierHomemade
    April 20, 2010 at 8:52 AM

    I have bananas that need to be used, this recipe looks great! And that Rum Buttercream, it looks amazing too!
    I'm so glad you linked up to Cupcake Tuesday! I hope you have a chance to join us again next wk.

  1. Emily
    April 20, 2010 at 5:50 PM

    I want to eat those so bad. You're killing me.
    Just a variation. I've never used a sifter. I use a wisk to incorporate the dry ingredients. I know...I'm just lazy. But it really works!

  1. QUEEN BEVERLY
    April 20, 2010 at 8:22 PM

    They were reeeeeeeeealy yummy. I used the sifter and then used the whisk to mix in the dry ingredients. Usually I don't sift ... or I use the wisk to stir around in my flour canister before I use it.

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