Mini banana muffins with cream-cheese icing
Mini banana muffins are sweet, moist treats made with ripe bananas and brown sugar, topped with a tangy cream-cheese icing. This easy recipe results in delightful mini muffins perfect for breakfast or snacks.
Cook time 15 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1 tsp baking soda
1/2 cup brown sugar
1 banana
1/3 cup olive oil
1 egg
3/4 cup milk (1% fat)
1/2 cup cream cheese
2 tbsp powdered sugar
2 tbsp lemon zest
Mini banana muffins with cream-cheese icing are a delightful and easy-to-make treat perfect for breakfast or a mid-day snack. These moist muffins are sweetened with ripe bananas and brown sugar, then topped with a tangy cream-cheese icing that adds a touch of luxury. Follow this recipe for a batch of irresistible mini muffins that are sure to please any crowd.
Instructions:
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease with oil or cooking spray.
- In a medium-sized mixing bowl, combine 1 cup of self-raising flour and 1 tsp of baking soda. Stir well to ensure the baking soda is evenly distributed.
- In a separate large mixing bowl, mash 1 banana. Add 1/2 cup brown sugar, 1/3 cup olive oil, 1 egg, and 3/4 cup milk. Whisk together until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, combine 1/2 cup softened cream cheese, 2 tbsp powdered sugar, and 2 tbsp lemon zest. Beat until smooth and creamy.
- Once the muffins are completely cool, spread or pipe the cream-cheese icing on top of each mini muffin.
- Enjoy your mini banana muffins with cream-cheese icing immediately, or store them in an airtight container in the refrigerator for up to 3 days.
These mini banana muffins with cream-cheese icing are not only delicious but also easy to make. The combination of the sweet, moist muffin and the tangy icing creates a perfect balance that will leave everyone wanting more. Enjoy these muffins fresh out of the oven for the best experience, and don't forget to share them with friends and family!
Mini banana muffins with cream-cheese icing FAQ:
Bake the mini banana muffins for 12-15 minutes at 350°F (175°C). They are done when a toothpick inserted into the center comes out clean.
Yes, but you'll need to add baking powder if you substitute with all-purpose flour. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder.
The muffins are done when a toothpick inserted into the center comes out clean. If it has batter on it, bake for a couple more minutes.
Store the mini muffins in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before storing to maintain texture.
Yes, you can substitute olive oil with another mild oil such as vegetable oil or canola oil if preferred.
Tips:
- Make sure your banana is ripe for the best sweetness and texture in your muffins.
- Don't overmix the batter when combining wet and dry ingredients; this will ensure your muffins remain light and fluffy.
- Use an ice cream scoop to evenly portion out the muffin batter into the muffin tin, ensuring uniform size and even cooking.
- Allow the muffins to cool completely before icing to prevent the cream-cheese icing from melting.
- Store any leftover muffins in an airtight container in the refrigerator, and let them come to room temperature before serving for the best taste.
Nutrition per serving
10 ServingsCalories 160kcal
Protein 4.03g
Carbohydrates 30g
Fiber 0.65g
Sugar 18g
Fat 11g
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