Saturday, May 12, 2012

Banana muffins, mini muffins

Ok, there are a million recipes for banana bread and banana muffins online.  I'm going to pull some culinary rank here and say I seriously think I have one of the best, lightest versions out here.  I love banana bread and muffins but find them too dense sometimes.  I have remedied that problem and you're going to be delighted with the outcome.  There are a couple of little technique tricks here.  I'm not usually a big fan of the chefy technique requirement but a few little things and you will absolutely love the light, airy texture of these little nuggets of flavor.  Oh and because they are so small you can pop them completely guilt free!

Tracy's Killer Banana Mini's

1 stick butter, softened
1 cup sugar
2 eggs (I use extra large until my chickens start producing!!)
1 teaspoon vanilla
3 very ripe bananas
1 1/4 cup a/p flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt

Line 24 mini muffin tin with papers.  In a stand mixer blend the softened butter and sugar, beat like crazy until it's VERY light and VERY fluffy, the trick to this whole thing is volume.

Add the eggs, one at a time and continue to beat like crazy, we want volume and pale fluffiness here.  Add the vanilla and bananas. Beat like crazy.

Add the dry ingredients all at once and fold/stir gentle the mixture with a spatula just until it comes together.

IF you are adding a handful of chocolate chips or nuts or dried fruit or whatever other addins you like, do it with the dry ingredients.


Scoop into paper lined mini tins and bake 17 minutes at 350.  Until they are done.  A toothpick comes out clean and they bounce back when touched lightly in the middle.  (*I get 32 mini's from this recipe so you can make the 24 then make 6 regular sized or do a second pan of minis.)

A little look inside, melty chocolate, mini banana bits and light texture.  

These muffins come together in a snap, go make some, you'll love them. 


1 comment:

  1. Wow, these are fabulous. From decision to oven took less than 10 minutes, which is always a plus. Cleanup was done by the time they came out of the oven, another plus. I made them a few minutes ago and could not wait for them to cool! I grabbed one and popped it in my mouth and my mouth did a happy dance that spread to my feet. The ONLY change I made was to use self-rising flour for the convenience and doubling the recipe. I am not a fan of nuts but my husband is so I made some with nuts, some with chocolate chips and some "boring plain", which are my favorite. These are the best mini muffins I have ever made and I have made many types. Oh, and I did not have the papers for the tins so they are still great without the papers. Thanks, Tracy. They were done in 14 minutes, enough time to clean up the kitchen while I waited.