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Mini Banana Muffins

These mini banana muffins are so delicious and perfect for an afternoon snack.

Banana muffins with slice of dried banana and coconut.

We love banana bread, banana muffins, banana anything! I make banana nut bread for my family now and then, but wanted to make something a little different.

I woke up in the middle of night about a week ago thinking, Banana Muffins with Coconut! I kid you not! I know, it’s weird. Don’t judge me.

So, I made the muffins, and oh-my-word, they are so fabulous!! Adding cream cheese icing made them decadent, but you can certainly make them without it if you are calorie counting. They are delicious either way!

Ingredients

For the muffins, you’ll need all-purpose flour, rice flour, turbinado sugar, baking powder, baking soda, low fat buttermilk, ripe bananas, applesauce, 1 egg, vanilla extract, this cinnamon nutmeg blend, and shredded coconut.

The simple icing base is made Neufchatel Cheese, which is a lighter style of cream cheese. I use cream cheese a lot, like in these cream cheese appetizers. Combined with powdered sugar, and vanilla, it’s the perfect light icing. You’ll also need a little toasted coconut and banana chips for the topping.

Instructions

Toast coconut on low under broiler until lightly browned

Set oven to 375 degrees

Line 36 mini muffin tins with paper cups or spray with cooking spray

In large bowl, stir together flours, sugar, baking powder, baking soda, and cinnamon nutmeg blend.

In another bowl, using a whisk, mix the banana, buttermilk, applesauce, egg, vanilla and coconut.

Add the wet ingredients to the dry ingredients, just until blended well.

Fill muffin tins three-quarters of the way.

I make banana nut bread for my family now and then, but I wanted to make something a little different. I woke up in the middle of night about a week ago thinking, Banana Muffins with Coconut! I kid you not! I know, it's weird. Don't judge me.

Bake for 10 minutes or until toothpick inserted in center comes out clean

Cool completely

Blend Neufchatel Cheese, powdered sugar, and vanilla until creamy.

Lightly spread icing on cooled cupcakes

Top muffins with remaining toasted coconut and one banana chip stuck in center

I make banana nut bread for my family now and then, but I wanted to make something a little different. I woke up in the middle of night about a week ago thinking, Banana Muffins with Coconut! I kid you not! I know, it's weird. Don't judge me.
Banana Muffins with slice of dried banana and coconut on top.

Mini Banana Muffins with Toasted Coconut

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36
Calories: 73kcal

Ingredients

For the Muffins

  • 1 cup unbleached all-purpose flour
  • ¾ cup rice flour
  • ½ cup turbinado sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup low fat buttermilk
  • 1 cup mashed very ripe banana
  • cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract I use Nielsen Massey, my favorite!
  • ½ teaspoon cinnamon nutmeg blend
  • ½ cup coconut plus 2 tablespoons toasted

For the Icing

  • 6 ounces Neufchatel Cheese
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • 36 banana chips

Instructions

  • Toast coconut on low under broiler until lightly browned
  • Set oven to 375 degrees
  • Line 36 mini muffin tins with paper cups or spray with cooking spray
  • In large bowl, stir together flours, sugar, baking powder, baking soda, and cinnamon blend.
  • In another bowl, using a whisk, mix the banana, buttermilk, applesauce, egg, vanilla and coconut
  • Add the wet ingredients to the dry ingredients, just until blended well
  • Fill muffin tins three-quarters of the way
  • Bake for 10 minutes or until toothpick inserted in center comes out clean
  • Cool completely
  • Blend Neufchatel Cheese, powdered sugar, and vanilla until creamy.
  • Lightly spread icing on cooled cupcakes
  • Top muffins with remaining toasted coconut and one banana chip stuck in center

Nutrition

Serving: 1 | Calories: 73kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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17 Comments

  1. this one is my favorite muffin, many I’ve made this, my husband always eat that for breakfast.

  2. YUM!! So let’s see, if I make these, after my husband has his, there should maybe be 1 left for me to try. Hmmm…that’s worth it!! 🙂

  3. DELICIOUS!! I love banana muffins and the coconut seems to give it a unique twist! Pinning!

  4. I have a couple questions about some of the ingredients sorry I am a novice when it comes to ingredients in baking these 4 ingredients are they sold in regular stores or do I have to go to a speciality store to get it. And what is turbinado sugar.
    1 cup unbleached all-purpose flour
    ¾ cup rice flour
    ½ cup turbinado sugar
    ½ teaspoon Baker’s Secret (from The Spice & Tea Exchange)

    Thanks

    1. No problem, Crystal! The flour and turbinado sugar are both in local grocery stores, as well as Walmart. I believe you can find rice four in most stores now, too. Ask for Bob’s Red Mill. Most stores have a large selection (including Walmart.) The only real specialty ingredient is the Baker’s Secret. You can get it at the Spice & Tea Exchange. http://www.spiceandtea.com/locations-ezp-1.html?chapter=1 This store is so much fun, and has changed the way I cook. Love it! Thank you so much for asking. I’m sure other’s have the same question 🙂

  5. Let me grab some tea and sit back and enjoy one of these muffins…Yummy! I think I am going to try to make these.

  6. These look delicious! Love the recipe format so I can just print it and keep it by my stove when I’m ready to start cooking!

  7. I am saving this recipe for the next bake sale or pot luck so I can WOW the neighbors! Sounds and looks SO GOOD!