These gems are like little banana pancakes baked into muffin shapes, which makes them easy to pop into your mouth. For the sweetest flavor, use an overly ripe banana; and to take these over the top, toss 1/2 cup mini chocolate chips into the batter. The recipe comes from Angie Dudley, a baking enthusiast and blogger at bakerella.com.
Prep Time
20 minutes
Cook Time
10 minutes
Servings
8
Ingredients
1 cup all-purpose flour
2 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
2/3 cup buttermilk
1 egg
2 Tbs. pure maple syrup, plus more for dipping
2 Tbs. unsalted butter, melted
1 very ripe, large banana, mashed
Directions
Preheat an oven to 350°F. Generously grease 24 mini muffin cups with nonstick cooking spray or with butter.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the buttermilk, egg, the 2 Tbs. maple syrup and the melted butter until just combined. Add the buttermilk mixture to the flour mixture and stir until combined. Stir in the mashed banana.
Spoon the batter into the prepared muffin cups. Bake until the muffins are puffed and golden, 10 to 12 minutes. Transfer the pan to a wire rack and let cool slightly, then unmold the muffins onto the rack. Serve immediately with maple syrup for dipping. Makes 24 mini muffins.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).
Rated 5 out of
5 by
csinensis from
Kids love it!Easy and yummy! Made these for kids (3-6 yrs) at a family gathering. I rolled these in the cinnamon sugar instead of drizzling with maple syrup to minimize the "sticky" situation :)
Date published: 2014-03-05
Rated 5 out of
5 by
debbiedog from
great to use those bad bananas!!EXCELLENT!! Had some of those pesky "bad" bananas. I love maple syrup so what was not to try? I made 1/2 recipe with toasted, chopped pecans and the other 1/2 with chocolate chips. After all finished baking I drizzled with additional maple syrup. Yummmm...... Would for sure make these again. I used regular muffin tins as well as a mini bread pan. I have to 3X the recipe so use all the 'bad' bananas!
Date published: 2014-01-26
Rated 5 out of
5 by
Frenchee from
Perfect BlendI made these for the first time. I had to double the cooking time (used a dark non stick pan) same temp as suggested.
Perfectly light mini muffins, served them hot out of the oven with maple syrup drizzled over them for breakfast snack. Everyone loved them!
I think I would add a scoop of vanilla ice-cream if i were to serve them at lunch time.
Very pleased with this!
