It’s the Jamaican topping that makes this healthy banana mini muffin recipe so special. This recipe makes 36 mini muffins so you can eat some, give some away and freeze the rest for later.
- 2 T. brown sugar
- 1 T. butter
- 2 T. fresh lime juice (You will use about 2 limes in this recipe, some for zest and some for topping and batter)
- 1/2 T. rum
- 1 t. lime zest
- 2 T. sweetened coconut
- 2 T. chopped pecans
- 4 ripe bananas, mashed
- 1 1/4 c. flour
- 3/4 t. baking soda
- 1/4 t. salt
- 1 t. cinnamon
- 1/2 T. lime zest
- 2 T. butter, softened
- 1/2 c. light brown sugar
- 2 eggs
- 1 t. vanilla extract
- 1 T. rum
- 1/4 c. unsweetened apple sauce
- cooking spray
- Preheat oven to 350°. If you have a convection oven, use this setting.
- Grease 36 non-stick mini muffin tins with cooking spray. Or bake them in batches, be sure to grease each time you use the pan.
- In a small bowl, mash the bananas. Set aside.
- In a medium bowl, combine flour, baking soda, salt, zest and cinnamon. Set aside.
- In a large mixing bowl, cream butter and sugar with a wooden spoon. (Not enough batter to drag out the mixer). Add eggs, vanilla, rum, apple sauce and bananas.
- Add flour mixture and combine just until mixed. Do not over-mix.
- With a tablespoon (or I use a small ice cream scoop), drop about 3/4 T. of banana mixture into the muffin tins until 3/4 full.
- Bake for about 10-13 minutes until done and a toothpick inserted in the center comes out clean.
- Cool in pan for about 3-5 minutes. Then transfer to a wire rack.
- Mix topping ingredients together. Microwave just until butter is melted. Stir well.
- Drizzle topping over warm muffins.
Tip on bananas: If you have over ripe bananas on the kitchen counter, throw them in freezer for later use in banana bread muffins.