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Banana Craisin Mini Muffins
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5 from 2 votes

Easy Banana Craisin Mini Muffins

What do you do with an over-ripe banana? The best thing that I know is to use it to make Banana Craisin Mini Muffins. They're moist, easy to make, and absolutely delicious - a perfect brunch treat for Mother's Day or any day.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Bread, Brunch
Cuisine: American
Servings: 20 Banana Craisin Mini Muffins
Calories: 99kcal
Author: Chula King

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

Notes

  1. 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.
  2. I used low-fat sour cream. You could also use full-fat sour cream if you desired.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 44mg | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 0.4mg