Banana Nut Bread Mini Muffins
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Banana Nut Bread Mini Muffins are everything you love about classic banana bread, but in a perfect little bite. They’re moist, flavorful, and filled with sweet banana flavor and a nutty crunch. Whether you’re baking for brunch, a lunchbox treat, or a quick snack, these mini banana muffins are guaranteed to disappear fast!

You’ll Love This Recipe!
- Quick and Easy - Banana mini muffins bake in less than 15 minutes, making them a quick and easy treat.
- Great Flavor - The combination of ripe bananas and crunchy walnuts creates the perfect balance of sweet and nutty flavors.
- Convenient - Their mini size makes them ideal for parties, snacking, and sharing.
I've always loved banana bread since I was a little girl, and once I discovered mini muffins, I knew I had to combine the two. Mini banana bread muffins are a great choice when you want the comfort of homemade banana bread without committing to a whole loaf!
For more delicious banana recipes, try these irresistible Banana Chocolate Chunk Muffins, and my favorite old fashioned Hummingbird Bread with a tropical flair.

Ingredients You'll Need
Here's what you'll need to make these adorable breakfast treats! To view quantities, visit the printable recipe card below.
- Unsalted butter: Melted for moisture and rich flavor
- All-purpose flour: The base that keeps the muffins light.
- Baking powder and baking soda: Leavening agents that give a fluffy lift.
- Ground cinnamon: Adds a warm spice flavor.
- Salt: Balances the sweetness.
- Ripe bananas: The star of the show, bringing natural sweetness and moisture.
- Large egg: Helps bind everything together.
- Light brown sugar: Sweetens and deepens the flavor with a hint of molasses.
- Vanilla extract: A flavor enhancer that rounds everything out.
- Chopped walnuts: For crunch and classic banana bread taste.
- Optional walnuts for topping: Adds extra crunch and makes the muffins look bakery-style.

Step by Step Instructions
- Preheat oven to 350ºF. Spray 24-count mini muffin tins with nonstick spray or line with mini baking cups. Melt butter and set aside to cool slightly.
- In a medium mixing bowl whisk flour, baking powder, cinnamon, baking soda, and salt.
- In a large mixing bowl mash bananas with a fork. Add egg, brown sugar, melted butter, and vanilla extract. Whisk until smooth.
- Add dry ingredients to wet ingredients and stir gently with a spatula until combined. Do not overmix.
- Fold in chopped walnuts.

- Spoon 1 tablespoon of batter into each muffin cup, filling about ¾ full. Top with chopped walnuts if desired.
- Bake for 12-14 minutes until a toothpick comes out clean.

Favorite Pairings
Pair these little bite-size cakes with a hot cup of coffee or tea for a cozy breakfast. One of my favorite beverages that goes great with banana bread mini muffins is Pumpkin Spice Hot Cocoa! These little treats also taste great alongside vanilla yogurt and a fresh fruit platter for a light brunch spread.
If you want to try something fun, create a banana muffin board! Just arrange the minis on a wooden board or platter, surround them with fruit, honey, whipped butter, and savory treats like bacon, scrambled eggs and mini quiche tarts. Now you've got a party board that's perfect for showers, brunch, or holiday gatherings!

Variations
- Chocolate chips: Stir in ¼ to ½ cup of mini chocolate chips.
- Sub pecans: Swap walnuts for pecans for a buttery twist.
- Nut free: Skip the nuts for a nut-free version.
- Low-fat version: Replace applesauce for the butter.
- Extras: toss in a handful of coconut or lemon zest for a nice kick.
Baking Tips
- Use very ripe bananas with plenty of brown spots for the best flavor.
- Chop the walnuts into smaller pieces so they don’t weigh down the mini muffins.
- Keep an eye on baking time, since they can overbake quickly.
- Use a cookie scoop for even portions and neat muffin domes.
- Allow the batter to rest for a short time to get a better rise.

Recipe FAQ
Over baking or using too much flour can make muffins dry. Be sure to measure the flour by spooning it into a measuring cup and leveling it off with a bread knife. Remove minis from the oven as soon as a toothpick comes out clean. Mix the batter until just combined to avoid dense, dry muffins.
Yes, just omit nuts for a nut-free version, or use a gluten-free 1:1 flour blend. The texture may vary, but it can work!
The trick to making bakery style domes is to start baking at a higher temperature (about 400ºF) for 3 minutes, then lower the temp to 350ºF for the remaining time.
It will work if you thaw them completely and drain any excess liquid before mashing. This makes sure the batter isn't too wet.
Absolutely! Fill each standard cup ¾ full and bake for about 18 minutes at 350ºF. Yields approximately 8 full size muffins.

Storage Guide
Let mini muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
For longer storage, freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat in the microwave in short intervals before serving.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to read!
Recipe Card

Banana Nut Bread Mini Muffins
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- mini muffin tin, 24 count
- non stick cooking spray
Ingredients
- 6 tablespoons unsalted butter melted
- 1 ⅔ cups all-purpose flour scooped, spooned, and leveled
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups medium ripe bananas, mashed (3 bananas)
- 1 large egg room temperature
- ⅔ cup light brown sugar tightly packed
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- Additional walnuts for topping optional
Instructions
- Preheat oven to 350ºF. Spray mini 24 cup mini muffin tins with nonstick cooking spray, or line with mini baking cups.
- Melt butter and set aside to cool slightly. Adding hot butter to an egg could potentially cook the egg, which we want to avoid.6 tablespoons unsalted butter
- Whisk together flour, baking powder, ground cinnamon, baking soda, and salt in a medium mixing bowl and set aside.1 ⅔ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, mash bananas with a fork. Add egg, brown sugar, melted butter, and vanilla extract. Whisk until completely combined.6 tablespoons unsalted butter, 1 ½ cups medium ripe bananas, mashed, 1 large egg, ⅔ cup light brown sugar, 1 teaspoon vanilla extract
- Add dry ingredients to wet ingredients and mix them together with a rubber spatula or wooden mixing spoon until combined, scraping down sides as you go. Don’t over-mix.
- Fold in chopped walnuts. (see note)½ cup chopped walnuts
- Spoon 1 tablespoon of batter into each muffin tin. The batter should fill each cup about ¾ full. Sprinkle the tops of the muffins with walnuts, if desired.Additional walnuts for topping
- Bake at 350ºF for 12-14 minutes until a toothpick inserted into the middle of a muffin comes out clean.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor.
- Keep an eye on baking time, since they can overbake quickly.
- Use a cookie scoop for even portions and neat muffin domes.
- Allow the batter to rest for a short time to get a better rise
- Chop the walnuts into smaller pieces so they don’t weigh down the mini muffins.
Nutrition
Nutrition info is an auto generated estimate.
Comments
No Comments