Upside-Down Banana Mini Muffins
These upside-down banana mini muffins bake over a buttery brown sugar layer, then turn out with one banana slice on top.
Equipment
- 1 Oven for the 5-minute topping bake and 10-to-12-minute muffin bake at 375°F
- 1 Mini Muffin Pan for baking the full batch of 24 mini muffins
- 1 set Measuring Cups and Spoons for measuring the topping and batter ingredients
- 2 Mixing Bowls for mixing the dry and wet batter ingredients separately
- 1 Whisk for combining the dry ingredients and wet ingredients
- 1 Silicone Spatula for folding the wet mixture into the dry mixture
- 1 Cutting Board for cutting the bananas into 24 thin slices
- 1 Chef's Knife for cutting the bananas into thin slices
- 1 pair Oven Mitts for handling the hot mini muffin pan
- 1 Wire Cooling Rack for supporting the hot pan and the turned-out muffins
- 1 Airtight Storage Container for storing leftover muffins on the counter for up to 3 days
Ingredients
Upside-Down Topping
- ½ cup butter 1 teaspoon in each of 24 mini muffin cups
- ½ cup brown sugar 1 teaspoon in each of 24 mini muffin cups
- 3 bananas cut into 24 thin slices
Muffin Batter
- 1 cup all-purpose flour
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup canola oil
- 2 eggs
- ¼ cup milk
- 1 ½ teaspoons pure vanilla extract
Instructions
Prepare the Upside-Down Topping
- Preheat the oven to 375°F. Place 1 teaspoon each of butter and brown sugar in each of the 24 cups of a mini muffin pan.1/2 cup butter, 1/2 cup brown sugar
- Bake the butter and brown sugar for 5 minutes, then set the pan aside while the mixture cools.
Mix the Batter and Bake
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, and kosher salt.1 cup all-purpose flour, 1/3 cup brown sugar, 2 teaspoons baking powder, 3/4 teaspoon cinnamon, 1/4 teaspoon kosher salt
- In a second mixing bowl, whisk together the canola oil, eggs, milk, and pure vanilla extract. Add the wet mixture to the dry mixture and stir just until evenly combined.1/3 cup canola oil, 2 eggs, 1/4 cup milk, 1 1/2 teaspoons pure vanilla extract
- Cut the bananas into 24 thin slices. Place 1 slice in each cooled muffin cup over the butter mixture, then divide the batter evenly among the cups.3 bananas
- Bake for 10 to 12 minutes.
- Carefully turn the muffins out so the caramelized banana side faces up.
Notes
Store leftover muffins in an airtight container on the counter for up to 3 days.
Nutrition
Serving: 1mini muffin | Calories: 131kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 99mg | Potassium: 80mg | Fiber: 1g | Sugar: 9g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 35mg