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.
I used the following ingredients: Unsalted butter, granulated sugar, baking soda, salt, large egg , vanilla extract, over-ripe 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. Just about 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? No problem at all with the finished product.
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. Because the banana was so soft, I just broke it up into several pieces before beating the mixture.
Then I added the flours, pecans and Craisins and stirred the mixture until everything was well combined. Whenever I use pecans in recipes such as this, I always toast them at 350° F for 8 to 10 minutes. I think that the flavor is improved immensely when the pecans are toasted.
I used a 1½-inch diameter disher (a.k.a. ice cream scoop) to fill the prepared cavities of the mini muffin pan.
I popped the mini muffins into a pre-heated 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 absolutely delicious Banana Craisin Mini Muffins. Yum!
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Banana Craisin Mini Muffins
- 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 over-ripe 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)
- Preheat oven to 350°F. Lightly grease mini muffin pan.
- Cream butter, sugar, baking soda and salt. Add egg, vanilla extract, banana and sour cream; beat until smooth and creamy. Stir in flour. 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)
Chula's Expert Tips
- 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 in a single layer on a baking sheet. Bake in preheated 350°F oven for 8 to 10 minutes. Watch carefully to ensure that you don't over toast the pecans.
- If your Craisins are a bit too dried out, you can easily plump them. Cover with boiling water. Let sit for 10 to 15 minutes. Drain well.
- You can store these amazing mini muffins in an air-tight container for 2 to 3 days. If you want to keep them longer, store in the freezer.