Banana Craisin Mini Muffins are the ultimate solution to using an over-ripe banana. They're moist, easy to make and absolutely delicious. Banana Craisin Mini Muffins are perfect for a light brunch, afternoon tea, or anytime that you are craving deliciousness.
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Ingredients:
I used the following ingredients: Unsalted butter, granulated sugar, baking soda, salt, large egg, vanilla extract, overripe banana, sour cream, all-purpose flour, toasted pecans, and Craisins.
Making the Banana Craisin Mini Muffins:
- I started by beating the butter, sugar, baking soda, and salt with an electric mixer. This took about a minutes.
- Next, I added the egg, vanilla extract, and peeled banana to the butter mixture and beat it on high speed with the electric mixer until smooth and creamy. This took another minute. Because the banana was so soft, I broke it into several pieces before beating the mixture.
- Then, I added the flour and beat the mixture on low just until combined.
- Finally, I added the toasted pecans and Craisins, and stirred the mixture until everything was well combined.
- I used a 1½-inch diameter ice cream scoop to fill the prepared cavities of the mini muffin pan.
- I baked the mini muffins in a preheated 350°F oven for about 16 minutes. After 16 minutes, they were golden brown and springy when lightly pressed. I let them cool for about 10 minutes before removing the muffins from the pan.
Then, I let the muffins continue cooling on a wire rack.
I ended up with 20 delicious Banana Craisin Mini Muffins.
This recipe is quick and easy, using one banana, one bowl, and one tray of mini muffins that bake up soft, sweet, and flavorful. Yum!
Frequently Asked Questions
Yes! No need to thaw—toss them in frozen. In fact, I generally freeze the opened package of Craisins to help minimize their drying out.
As bananas ripen, the peel starts to brown and becomes spotty. The inside develops a deep flavor and natural sweetness. This is the reason that the recipe calls for an overripe banana.
Absolutely. Just double the ingredients and bake in batches.
Recipe Tips and Tricks
- Almost every recipe I've ever seen for cookies, cakes, muffins, etc., calls for sifting or mixing baking soda, salt, and/or baking powder with the flour. Some years back, I decided to add these to the butter mixture to ensure that they were well incorporated, and frankly, because it was easier. Guess what? It works!
- Whenever I use pecans in recipes like this, I toast them at 350°F for 8 to 10 minutes. Toasting the pecans improves their flavor immensely.
- I like to use a small cookie scoop to ensure a consistent mini muffin size. I've found that a 1 ½ inch diameter cookie scoop is perfect for this recipe.
- It's important not to overmix the batter to keep the mini muffins tender.
- For extra crunch, sprinkle turbinado sugar on top before baking.
Other Mini Muffin Recipes
I'm a huge fan of mini muffins, and these Banana Craisin Mini Muffins are my favorite. However, for other delicious mini muffin recipes, why not try the following:
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Easy Banana Craisin Mini Muffins
Equipment
- Mini-Muffin pan
- Electric Mixer
Ingredients
- ¼ cup (½ stick, 2 ounces) unsalted butter, room temperature
- ½ cup (3.5 ounces) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 overripe banana, peeled and broken into several pieces (See Tip 1)
- ¼ cup (2 ounces) sour cream (See Tip 2)
- ¾ cup (3.75 ounces) all-purpose flour
- ½ cup (2 ounces) chopped pecans, toasted (See Tip 3)
- ½ cup (2 ounces) Craisins (See Tip 4)
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with nonstick spray. Set aside
- Cream butter, sugar, baking soda, and salt, about a minute. Add egg, vanilla extract, banana, and sour cream; beat until smooth and creamy, about a minute. Add flour and beat on low just until combined. Add pecans and Craisins and mix well. Using a 1 ½-inch diameter ice cream scoop, fill mini-muffin cavities ¾ full.
- Bake at 350° F for 15 to 18 minutes, or until golden brown and middle springs back when pressed. Remove from oven and let sit for 10 minutes. Remove from mini muffin pan. Cool completely.
- Yield: 20 mini muffins. (See Tip 5)
Video
Tips/Notes
- The banana I use in this recipe weighs around 6.5 ounces. You may use two bananas. If using two bananas, omit the sour cream.
- I used low-fat sour cream. You could also use full-fat sour cream if you desired.
- I always toast pecans before using them in a recipe. To toast, place them in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 10 minutes. Watch carefully to ensure that you don't overcook the pecans.
- If your Craisins are too dried out, you can easily plump them. Cover with boiling water and let sit for 10 to 15 minutes. Drain well.
- These amazing mini muffins can be stored in an airtight container for 2 to 3 days. If you want them to last longer, store them in the freezer.
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