Banana Nut Bread Mini Muffins

These easy Banana Nut Bread Mini Muffins are soft, moist and chock-full of banana flavor and pecans (or walnuts)! They're a quick banana muffin recipe that's great for breakfast, snack, or just for using up overripe bananas.

Psst... You only need two bananas and 20 minutes to make all 24 homemade mini muffins!

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I love to freeze them and take for a mid-day snack when I'm on the go. This way, they are thawed when I'm ready to eat them!

If you want an easy recipe for loaves of banana bread, try my Best-Ever One Bowl Banana Bread.

I've tested this recipe many times and have the amounts just right so that it makes an even 2 dozen banana mini muffins.

Tip: The more ripe your bananas are, the sweeter and more moist your banana muffins will be!

Each mini banana nut muffin is about 76 calories and makes a good after-school snack.

• Bananas - The best banana bread muffins are made with ripe or overripe bananas. The size of the banana doesn't matter as long as you get about ⅔ cup mashed banana.
• Oil vs. Butter- I've made them many times with both vegetable oil and melted salted or unsalted butter. The oil seems to result in slightly more moist muffins in my opinion but I do love the idea of using butter...because, well, it's butter! Use what you have. These little muffins will turn out great either way.
• Nuts- This is going to be a personal preference. Pecans and walnuts are probably the most common nuts for banana bread.

If you're wanting to make moist banana muffins without nuts, simply leave them out of this recipe. No other adjustments are needed.

Equipment

You can bake the muffins right in the mini muffin tins (if they are greased) but I prefer to use paper liners for easy clean up and they make nice food gifts served this way.

The standard size mini muffin liners is 1 ⅝ inches (measured across top) and 1.15 inches (measured across bottom) and fits inside the muffin tin. (2 dozen yield)

You can also find 2-inch cupcake liners that have an aluminum foil liner on the outside. These little liners are sturdy enough to stand on their own on a baking sheet. (1 ½ dozen yield.)

Instructions

• Mash the bananas first, so you can use the same bowl to add wet ingredients.
• Stir in the dry ingredients.
• Fill the greased muffins pan or paper-lined pan almost full.

Bake according to full printable recipe below.

• Let the banana and nut muffins cool slightly. Enjoy warm or at room temperature.

This recipe easily doubles to serve a large crowd.

Can I make these in a regular size muffin pan?

Yes! I tested that for you! To make 8 regular size muffins, scoop about ½ cup batter in regular size muffin pans (or using paper-liners) and bake at 350°F for 22 to 24 minutes.

Variations

Banana Chocolate Chip Mini Muffins- Making this version of this recipe is as easy as trading ⅓ cup mini or regular chocolate chips for the nuts. You can also just add the chocolate chips and keep the nuts, too!

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Banana Nut Bread Mini Muffins

Kathleen Phillips: GritsAndGouda.com

These easy Banana Nut Bread Mini Muffins are soft, moist and chock-full of banana flavor and pecans (or walnuts)! They're a quick banana muffin recipe that's great for breakfast, snack, or and ready in less than 20 minutes.

5 from 3 votes

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Prep Time 8 minutes mins

Cook Time 14 minutes mins

Total Time 22 minutes mins

Servings 27 muffins

Cook ModePrevent your screen from going dark

Equipment

• 24 cup Mini Muffin pan
• Mini Muffin Paper Liners
• Foil-Lined 2-inch Mini Cupcake Liners

Ingredients

  

½1x2x3x

• 1 cup all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon table salt
• 2 small or 1 large very ripe banana (about ⅔ cup)
• 1 large egg
• ½ cup firmly packed light or dark brown sugar (or ⅓ cup granulated sugar)
• ⅓ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• ⅓ cup chopped pecans or walnuts (plus more for sprinkling on top, if desired)

Instructions

 

• Preheat the oven to 375F°. Either spray a 24-count mini muffin pan with cooking spray or line with 24 mini paper liners (1 ⅝-inch-at-top). Your yield will be slightly less if you use 2-inch paper liners.
• Combine flour, baking soda, cinnamon and salt in a small bowl.
• Peel and mash the banana with a fork in a medium to large bowl. Add the egg to the other side of the bowl and beat it with the fork until all the white is blended with the yolk.

  Vigorously stir the mashed banana and egg together. Add the sugar and stir well. Stir in the vegetable oil and vanilla extract
• Add the flour mixture to the banana mixture, stirring gently or folding it just until all the flour is mixed in. Gently stir in the nuts.
• Spoon about one heaping tablespoonful into each of the paper liners or muffin tins.

  Tip: I like to use a 1-tablespoon-size cookie scoop to make sure I get the batter evenly distributed.
• Bake at 375F° for 10 to 11 minutes or until a toothpick or cake tester comes out clean.
• Let the muffins cool in the pan 2 minutes before transferring them to a cooling rack to cool.

Notes

Mini muffin paper liners can be found in the cake decorating area of a store as candy paper liners or mini cupcake liners. (2 dozen yield) You can also find 2-inch cupcake liners that have an aluminum foil liner on the outside. These little liners are sturdy enough to stand on their own on a baking sheet. (1 ½ dozen yield.)

Pro Tip: Instead of transferring to a cooling rack, use a table knife to gently tip them on their sides right in the pan and let them cool.

Nutrition

Serving: 1mini muffinCalories: 76kcal

Did you make this recipe?If you love it, share it! Comment below before you go!

Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.