Banana Nut Bread Mini Muffins

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.

Mini banana nut muffins on a cooling rack with a bowl of chopped walnuts on a marble surface.

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.

Four bowls show steps to make banana nut bread mini muffins, from dry mix to wet mix, combining, and adding nuts.

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.

Collage showing banana nut muffin batter, muffin tins, and baked mini muffins on a cooling rack.

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

Why did my muffins turn out dry?

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.

Can I make these gluten and nut-free?

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!

How can I make the muffins rise higher?

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.

Can I use frozen bananas?

It will work if you thaw them completely and drain any excess liquid before mashing. This makes sure the batter isn't too wet.

Can I make these into full size muffins?

Absolutely! Fill each standard cup ¾ full and bake for about 18 minutes at 350ºF. Yields approximately 8 full size muffins.

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.

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