Mini Banana Muffins
These mini banana muffins are so delicious and perfect for an afternoon snack.
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.
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
Mini Banana Muffins with Toasted Coconut
Print this Recipe Pin this Recipe RateIngredients
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
- ⅛ 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
