Mini Banana Almond Muffins

Snack time is an important part of the day to a toddler, well to my toddler anyway. I love her at this age because she can communicate to me just exactly what she wants or needs. And like me she has a stomach for food; so hearing her say, “I'm hungry, mommy”, every couple of hours is not unusual. Today's recipe is the perfect snack for those moments when I don't have time to make something quick to eat. One batch will last the week. And by the way, they are a great second incarnation for those bananas that have been generously aged. They are our go-to on-the-go snack for those days when we're running out the door.

Mini Banana Almond Muffins

Yield: makes 2 dozen mini muffins


¼ cup + 2 tablespoons light brown sugar
4 tablespoons unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1 1/3 cups mashed overripe bananas
1 cup all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup sliced almonds
¼ cup crushed sliced almonds, for garnish


Preheat oven to 350 degrees F. Line mini cupcake baking pan with cupcake liners and set aside.

Combine flour, baking soda and salt in a small bowl.

In a medium sized mixing bowl, cream together brown sugar and butter. Add egg and vanilla extract. Beat in mashed bananas. Stir in the flour mixture until well combined and fold in ¼ cup of almonds.

Spoon 1 tablespoon sized mounds of the batter into each liner and top with a light sprinkling of the crushed almonds. Bake in preheated oven for 10-12 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool on a wire rack.