a modern family blog

banana bread mini muffins {recipe}

guys, these are legit. i’ve tried so many, and i’ve adjusted this one bit by bit until we’ve definitely got a winner. we were striving for the super banana flavor, with lots of sweet and not dry. if you looked around a little, this recipe actually has less sugar – but i used brown sugar once, because i was out of white, and it was so dang good. the richness that it added made it so we needed less. you can go with regular, but i honestly don’t think it would be as good.

the other part of this recipe that i think makes all the difference is the spelt flour. it tastes so good. has more depth than regular all-purpose flour, but not as overpowering as whole wheat flour can be. love it.

what you’ll need:

  • 3 very ripe, brown all over the outside bananas
  • 1/3 cup melted butter or coconut oil
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups spelt flour (or all-purpose)

do it:

preheat the oven to 350 f, and grease a mini muffin tin. i have two, so it can speed up the process a little. this recipe makes about 30. they freeze really well.

mash the bananas in a bowl. like really mash them as much as you can, but leaving a few chunks makes for some good eating. my boys love to do this part.

stir in the melted butter, then baking soda and salt.

stir in sugar, vanilla & beaten egg. then stir in the flour.

i use a regular spoon to scoop batter into the mini muffin tins. you can basically fill them to the top, and they won’t expand too much. they are mini, after-all.

put these littles in the oven, for about 12 mins – or until just browning on the edges. you don’t want to overcook them, as they dry out fast with their little size.

let them cool on the counter. but not all the way – these are some dang good eating while they are warm. felix just took down at least 4.

if you want to freeze them, just let cool all the way, then put in a ziplock and in the freezer. i warm them up in a 350 oven for 4 or so minutes. such a simple weekday morning or snack!

one piece of advice though, don’t leave these just sitting around in the kitchen. they will be gone in a day, without a doubt. my kid’s (and husband’s) grubby little hands can’t stay away! before you know it, there’s nothing to freeze!



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