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Jamaican Banana Bread Mini Muffin Recipe

Gourmet Done Skinny
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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Quick Bread
Servings 36
Calories 60 kcal

Ingredients
  

Topping Ingredients:

  • 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

Muffin Ingredients:

  • 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

Instructions
 

  • 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.

Notes

These Jamaican Banana Bread Mini-Muffins freeze well. Allow to cool, then flash freeze on baking sheet, then transfer to bags.
Tip on bananas: If you have over ripe bananas on the kitchen counter, throw them in freezer for later use in banana bread muffins.

Nutrition

Serving: 1mini muffinCalories: 60kcalCarbohydrates: 10.6gProtein: 1gFat: 1.5gSaturated Fat: 0.7gCholesterol: 12.7mgSodium: 47.9mgFiber: 0.6gSugar: 5.6gVitamin A: 12.4IUVitamin C: 1.9mg
Keyword Banana bread, coconut, Jamaican, muffins, rum
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