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 and ready in less than 20 minutes.
Servings: 27 muffins
Calories: 1mini muffin
Ingredients
- 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.
