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A plate of mini banana nut muffins stacked on top of each other, topped with chopped walnuts.
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Banana Nut Bread Mini Muffins

Banana Nut Bread Mini Muffins are everything you love about classic banana bread, but in a perfect little bite!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast and Brunch, Breakfast or Dessert
Cuisine: American
Servings: 34 muffins
Calories: 79kcal
Author: Debi Morgan | Quiche My Grits

Equipment

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

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

Serving: 1muffin | Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 58mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg