Conducting inventory at the biggest store in the world is no small task. In our department alone, it takes almost a week to count, scan, and recount our jewels. We end the week with an intense overnight shift of scanning our sales floor.
For my first inventory at our store, I had no idea what I was in for. I had done inventory for other companies and branch store locations, but never a beast of a store like Macy’s Herald Square. So for my second inventory, a few days before the big night, I knew that our team was going to need some treats to get us through the long graveyard shift.
I asked our associates what their snack preferences were. Some said chocolate chip cookies, others said pizza, but one lady had a great idea. We are working until the early hours of the morning, let’s have breakfast! Yes.
Bringing a breakfast treat to keep the team going was a great idea, but our means to refrigerate food or heating it up was very limited, far, and a hassle. Not to mention, we had a lot of hard work to do, and no time to fuss with snacks.
That’s when I stumbled upon Brooklyn Farm Girl‘s recipe for her mini moist banana muffins. The perfect portable breakfast snack
banana crumb mini muffins
- 2 ripe bananas
- 3/8 c sugar
- 3 T + 2 t unsalted butter, at room temperature
- 1/2 an egg
- 3/4 c flour
- 1/2 t baking soda
- 1/2 t baking powder
- 1/4 t salt
- 1 T flour
- 1 1/2 T unsalted butter
- 1/4 t cinnamon
- 3 T brown sugar
Preheat oven to 350˚F. Spray a mini muffin pan with nonstick spray.
Place bananas in bowl of your mixer and mix on medium speed with whisk attachment until bananas are mashed. Add sugar and butter, and mix until combined. Add egg to mixture, mix until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add half of dry ingredients to wet ingredient bowl on mixer, and stir in slowly with paddle attachment. Once combined, scrape down sides of bowl, and mix in second half.
With a medium cookie scoop/ melon baller (1.5 tablespoon), scoop batter into mini muffin pan. (If making normal sized muffins, use an ice cream scoop.)
In another bowl, whisk together the flour, cinnamon, and brown sugar for the topping. Cut in butter until crumbly. Sprinkle on top of muffins evenly. Don’t be stingy!
Bake for 10-13 minutes, or 24 minutes for regular sized muffins, until the sides of muffins are slightly golden, and a toothpick inserted comes out clean.
Store on a plate covered with aluminum foil.
Tools I used: