These banana bread muffins are made with very ripe bananas, butter, flour, and a mini muffin pan. Top them with chai whipped cream and serve. Perfect for breakfast and snacks.
“Wowzers!” “Incredibly moist.” “”An absolute knockout!” “Just the right amount of banana flavor.” “A crowd-pleaser!” “Fabulous.” “Perfect.” That’s what folks are saying about this banana bread muffins recipe that makes a small batch of muffins or mini muffins dolloped with a simple yet oh so satisfying spiced chai cream. Just enough to satiate a craving—no more, no less. –Renee Schettler
☞ Table of Contents
CAN I FREEZE THESE MUFFINS?
If you decide to squirrel a few of these away, you’ll be pleased to know that it’s possible to keep a little stash on stand-by. Once the muffins have cooled, line them up in a single layer (unfrosted) on a cookie sheet and pop them into the freezer. Once frozen, you can put them into a freezer bag, squeezing out all the air. They can be microwaved for a few seconds whenever you’re ready for a little snack.
Banana Bread Muffins
- Muffin tin or mini muffin tin
- 1 small overripe banana (6 to 7 inches long)
- 3 tablespoons (1 1/2 oz) unsalted butter melted, plus more for the muffin tin
- 3 tablespoons granulated sugar
- 2 tablespoons honey
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- Pinch salt
- Chai Whipped Cream
- Preheat the oven to 350°F (177°C) and lightly butter a muffin tin containing 6 muffin cups or a mini-muffin tin containing 12 mini muffin cups.
- In a medium bowl, mash the banana very well with a fork. Stir in the melted butter, granulated sugar, honey, and egg yolk and mix until completely combined. Sprinkle the flour, baking soda, and salt over the wet ingredients and stir to combine.
- Divvy the batter among the prepared muffin cups and bake until the tops are puffed and golden brown and a toothpick inserted in the center comes out clean, 13 to 15 minutes. (If you're using mini muffin tins, the banana bread muffins will need less time in the oven than if you're using regular muffing tins.) The tops of the muffins will be sticky to the touch but that's okay.
- Let the muffins cool for a few minutes in the muffin tin. (You can cool the muffins completely and transfer them to a resealable plastic bag and freeze them for up to 3 months.)
- Remove the cooled banana bread muffins from the pan and top each with a dollop of the chai spiced whipped cream.
Recipe Testers’ Reviews
An absolute knockout! I felt it necessary to immediately share with neighbors. I literally walked next door and insisted they stop what they were doing and put these little gems in their mouths! (Conveniently, they are good friends and complied with the demand.) These are too good not to share the flavor and will certainly be a crowd-pleaser. The muffins are super moist with a buttery mouthfeel and a light crunch from the granulated sugar. And the chai whipped cream...wowzers!
As delicious as the muffins are, this spiced cream is the star and contains loads of potential for future applications.
The muffins are ready in under 30 minutes, which means you will repeat this treat again and again and again. After reading through the recipe, I initially made a double batch (so few mini muffins seemed like such a tease!) and they were honestly devoured in a day. And a double batch was baked the following day. (Don't judge, we had to finish the whipped cream.) I have a freezer full of overly ripe bananas. I followed the recipe exactly. The muffins were ready in 13 minutes, with golden edges and puffed shapes. After 5 minutes or so, they were cool enough to top and eat.
If you can swing it, make the muffins a day ahead. Yes, instant gratification is always a good thing, but your patience will pay off with a deepened banana flavor in the muffins and a smoother whipped cream topping. Usually I prefer a bit of nutmeg in my banana muffins, but the whipped cream took care of that. Both muffin and chai whipped cream are fabulous on their own, and this cream would be just as fabulous slathered on spice cake, pumpkin pie, or just a spoon.
But if instant gratification is your thing, you’re in luck—one bowl and a few minutes are all it takes for a dozen mini muffins that are perfect for a quick breakfast. I used a heaping tablespoon to fill each mini muffin cup and baked them for the full 15 minutes. Because I made these in the height of a hot and humid midwestern summer, I refrigerated the baked muffins and whipped cream in separate containers. When I needed a fix, I swooped a muffin through the whipped cream. Perfect.
Originally published October 24, 2015