0 from 3 votes
Mini Banana 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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 36 mini muffins
Calories: 82 kcal
Course:
Breakfast
Cuisine:
Caribbean
Ingredients
- ¾ cup shredded unsweetened coconut for "flouring" the pan
- 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
- 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.
- Sift together the flours, baking soda, cinnamon
- 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.
- Add the bananas and beat until mixed.
- Add the egg, orange juice, and rum and beat until mixed.
- 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.
Cup of Yum
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 for these mini banana bread muffins, you can bake extra in standard muffin tins. Or bake this recipe 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 Information
Calories
82kcal
(4%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
66mg
(3%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
55IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36mini muffins
Amount Per Serving
Calories 82
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 66mg | 3% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.