Banana Muffin Tops (Or Muffins and Mini-Muffins)

Prep Time
Cook Time
Ready In

Recipe: #3429

December 10, 2011

"These moist muffins bake up great in muffin top tins or mini muffins too. Maskes 12 muffins, 10 muffin tops or 24-30 mini muffins. Use very ripe bananas. "

Original is 12 servings


  • Serving Size: 1 (75 g)
  • Calories 152.8
  • Total Fat - 9.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 34.7 mg
  • Sodium - 69.2 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 1.1 g
  • Protein - 8.9 g
  • Calcium - 88.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour or spray muffin tin with non-stick cooking spray. .

Step 2

In a medium bowl, combine the flour, baking powder, baking soda and salt.

Step 3

In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat on medium speed until well blended with only small bits of banana visible.

Step 4

Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.

Step 5

Fill the muffin top indentation to almost full with the batter. Gently tap the pan on the countertop to even out the batter.

Step 6

Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).

Step 7

Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature


No special items needed.

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