Y'all, I have been dying over these banana muffins - probably there's more sugar than I use in anything else - but they are so good I can't stop making them. The original recipe from Brooklyn Farm Girl isn't big enough. I've doubled the recipe and simplified it for you because you will go through 2 dozen muffins quickly!
Banana Mini Muffins
5 Tbs melted Butter
1 large Egg
1/2 cup Coconut Sugar
4 ripe Bananas
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 cups Flour
Banana Mini Muffin Crumble
2 Tbs Flour
1 1/2 Tbs cold Butter
1/2 tsp Cinnamon
5 Tbs Brown Sugar
Preheat the oven to 350.
Spray a mini-muffin pan with non-stick spray.
Blend Butter, Egg, Bananas, and Sugar in a KitchenAid until the mixture is creamy and lump free.
Add dry ingredients one at a time, blending thoroughly between each. Scrape the sides of the bowl once the flour is added.
In a separate bowl, combine all of the Crumble ingredients. Use a fork to work the butter into the dry ingredients.
Scoop the muffin batter into the mini muffin tin. Each muffin cup should be almost full.
Put a pinch of crumble on top of each muffin.
Cook for about 12 minutes, or until a toothpick comes out clean.