Banana Pecan Mini Muffins

The air is scented with banana as these tiny gems cool. While only the size of my thumb, these little guys pack a lovely banana punch. A ribbon of soft banana swirls through their lightly tender but sweet crumb. I thought their mini size would mean mini calories and indeed it could mean that, if it were only possible to eat just one!

I hope you enjoy these as much I do. They regularly make an appearance at my breakfast table. For these muffins, technique is important. No worries though, they're very simple to make and are a crowd pleaser. I brought these to work for a taste test and they were gone within 30 minutes. Some said they enjoyed these because "they weren't too sweet" and others commented "they taste exactly like the bakery". 

Here's what you'll need to get started:

When baking, I like to allow my eggs to come to room temperature (here's why) and my bananas to be very soft and a little spotted. For room temperature eggs, I let them sit out for 30 minutes if it's warm and 60 minutes if it's cold out. Spotty, soft bananas aren't pretty but soft means ripe and ripe means sweet!

Sift together the flour, baking soda and salt in a bowl, mix well and set aside the dry ingredients. Make sure to really combine/mix your dry ingredients. Mixing will ensure your guests don't accidentally get a salty or baking soda spiked bite.

Then, in another bowl, gently mash both bananas but leave them a little chunky. Add 1/2 of the mashed bananas to a stand mixer, add the sugars and mix using the wire whisk attachment for at least 3 minutes. While the sugar and banana are slushing together, coarsely chop 1/2 c of pecans.

Add your egg, melted butter and vanilla to the mixing bowl and whisk for another 1 1/2 minutes. Then add the flour and chopped nuts. Fold in until almost all the flour is incorporated. Lastly (and this is the "banana ribbon" part), fold in the remaining chunky banana until the flour and banana are incorporated. Avoid over mixing or your "ribbon" will disappear. 

Using a tablespoon, or in my case a 1 tablespoon cookie scoop (I seriously can't live without cookie scoops - here's an example of one), fill the mini muffin tins. Bake at 350 for 15 minutes or until the tops are golden and spring back to touch. Due to the banana ribbon some "crumb" might stick to a cake tester which is normal. Now here's the hard part, transfer to a wire rack to cool and try to eat only one. Yea, that never happens in my house!

RECIPE:

Ingredients

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

2 very ripe bananas

1/2 cup light brown sugar (dark works too)

1/4 cup of granulated sugar (can omit if you prefer a not sweet muffin)

6 tablespoons of melted butter cooled to room temperature

1 egg brought to room temperature

1/2 teaspoon pure vanilla extract

1/4 cup coarsely chopped pecans

Directions

Preheat the oven to 350 and line a mini muffin pan with liners (or lightly butter the pan).

In a large bowl sift together and really combine the dry ingredients (flour, baking soda & salt). Mash the bananas very lightly in another bowl and add half the mashed banana to the bowl of a stand mixer. Add the brown sugar and sift the granulated sugar into the bowl. Using the whisk attachment, whip the bananas until completely creamed together (3 minutes). Scrape down the bowl and add the egg, butter and vanilla. Whisk again for 1 1/2 minutes. Scrape down the bowl and add the dry ingredients and nuts to the bowl. Using a spatula, lightly fold the flour mixture into the wet ingredients but don't completely mix in. Next add the other half of the banana mixture and fold in, being careful not to over-mix or your "banana ribbon" won't exist. Spoon into muffin pans using a tablespoon or medium cookie scoop. Bake for 15 minutes or until golden and tops spring back. Due to the banana ribbon, a little crumb will stick to a cake tester. Avoid over or under baking. Mine made 27 minis. 

Notes - 

• for regular sized muffins, line a muffin tin and bake at 375 for 15-18 minutes. 
• a stand mixer isn't necessary; a hand mixer or a sturdy whisk and some elbow grease works too!