Technically, Brown Sugar Buttermilk Banana Bread Mini Muffins… but that’s a bit of a mouthful.
I’m a banana bread fanatic. I don’t think y’all understand because I don’t have many (any?) other banana bread recipes up here yet, but one of my absolute favorite treats growing up was my great-grandmother’s banana bread. She was a master baker and cook, and I like to think I got the baking bug from her.
I make these all the time, and then pawn them off on friends and neighbors to keep me from eating them all. Because, sadly, I could polish off an entire batch and not bat an eye. Maybe I’m just bananas for bananas (bad pun intended)
These muffins are not your everyday, bland, “bald cupcake” muffins that you’ve been resigned to choking down. They are moist, fluffy, flavorful, and sweet without quite tasting like dessert. I had no shame eating three (ok, five) for breakfast the other day. As Jim Gaffigan once said, mini muffins are like muffin vitamins. The calories don’t count 😉
The buttermilk is actually just 2 tablespoons of milk with some vinegar mixed in. I use apple cider vinegar, but you can use white wine vinegar as well. Whatever you have on hand, really. Also, bonus: the muffins are only sweetened with 1/3 cup of brown sugar. That’s. It. Why? Well, the ripe banana we use will provide another source of sweetness (and moisture!), saving us from having to use excess sugar. The riper your banana, the sweeter your baked good. Go for brown and spotty. I don’t want to say rotten, but when they’re definitely no longer very yellow… that’s when you know.
As usual, you want room temperature ingredients. Why is it imperative for this recipe specifically? Your muffins can’t get domed tops if your ingredients aren’t all the same temperature. If you mix piping hot melted butter with refrigerator-cold eggs, your mixture will seize, and your muffins will be dense, flat, and sad. Another tip for those domed tops? Don’t overmix your batter. Mix until just everything is combined- this way you don’t beat the air out of your batter, and your muffins will be beautiful, fluffy, and basically what dreams are made of.
An optional addition is a dark chocolate glaze (recipe attached down below), but I personally don’t think they need it. I’m a chocolate fanatic, but I find that the chocolate actually decreased my appreciation for the banana bread part. I’m weird. But if that’s your thing, I highly encourage it.
Kid friendly, adult friendly, and a sure crowd pleaser, these banana bread muffins are the recipe you’ve been waiting for. Unless you’re not a banana bread muffin person. Then, no.
Banana Bread Mini Muffins
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg (room temperature)
- 1/3 cup packed light or dark brown sugar
- 1/4 cup melted butter, slightly cooled
- 1/2 cup mashed banana (1 medium banana)
- 1/2 tsp pure vanilla extract
- 2 tbsp buttermilk (2 tbsp milk mixed with 1/8 tsp vinegar works)
Dark Chocolate Glaze (Optional):
- 1/2 cup dark chocolate chips
- 2 tbsp unsalted butter
- 2 tsp water
- Preheat oven to 350ºF. Spray or line a 24-count muffin pan with cupcake liners. Set aside.
- In a microwave-safe bowl, melt butter in microwave. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, whisk together brown sugar and egg until combined. Mix in the butter, banana, vanilla, and buttermilk. Mix the wets into the drys until just combined. Do not overmix.
- Spoon batter evenly into the muffin tins, filling 3/4 way to the top.. Bake for 18-20 minutes. Muffins are done when a toothpick inserted in the center comes out clean or with a few crumbs attached.