Home » Muffins » Banana Nut Mini Muffins

Banana Nut Mini Muffins

 Banana Nut Mini Muffins

I Love basic recipes that come out tasting fabulous. Well, these banana nut mini muffins just happen to be one of those recipes. Everyone loves these and I bet you will too. 

 

 

Sometimes you come across a recipe or you create one and you are just so happy how easy the recipe is and that it’s so delicious.

One day I was craving banana bread and was ready to grab the loaf pan when I had just remembered I bought two mini muffin pans a few days back.

So, instead of the banana bread it was going to be banana nut muffins. Mini banana muffins to be exact.

I went over to the pantry and grabbed just some basic ingredients.

A couple of bananas and an egg rounded up the ingredients.

Since my hubby bought a giant bag of walnuts that had not even been opened yet, I grabbed those too.

These muffins came out so great that I now make them all the time.

The recipe makes a good amount. You may want to freeze some. Then you can just take out a couple when ready to eat.

They defrost in no time at all. We happen to like them cold but, warm them in the microwave for just a few seconds and they taste freshly baked.

My son grabs a few to pack into a lunch box and they’re just right for a snack during the day or in the evening with a hot cup of coffee or tea. 

Bake a batch soon and enjoy!

 

Banana Nut Mini Muffins

Yields: about 28 to 34 mini muffins

 

 

What you’ll need to make banana nut mini muffins…

 

Here are the simple everyday ingredients:

  •  unsalted butter, softened 
  •  granulated sugar
  •  light brown sugar
  •   eggs
  •  vanilla extract
  •  all purpose flour
  •  cinnamon
  •  fine sea or kosher salt
  •  baking soda
  •  chopped nuts, I used walnuts for this recipe
  •  mashed bananas or 2 large bananas
  • full printable recipe below

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here’s how to make a batch of banana nut mini muffins…

Directions:

  1. Preheat oven to 350 degrees, spray mini muffin pans with cooking or baking spray and set aside.
  2. Using a hand held or stand mixer (These are the two I have been using and love them both!) beat together sugar and butter until smooth and creamy.
  3. Add eggs and vanilla extract to the butter and sugar mixture, and beat to combine.
  4. In a medium mixing bowl, mix flour, baking soda, cinnamon, and salt. Toss with a whisk to break up any clumps. Add to the wet ingredients. Mix just until combined. Try not to over mix the batter.
  5. Fold in the mashed banana and chopped nuts using a rubber spatula. Dig deep to incorporate the wet into the dry.
  6. Fill each greased cup about ⅔ of the way full, and bake for 10-15 minutes or until lightly browned and a toothpick comes out clean or with dry crumbs. Try not to over bake. Continue until batter is finished.
  7. Let the muffins cool in pan for 10 minutes then invert onto the wire rack. Grab a few while still warm or store in a sealed container up to 2 days on counter or 4 days in fridge. Freeze up to a month in a freezer Ziploc bag.

 

Enjoy the banana nut deliciousness

Here is one more delicious muffin recipe you don’t want to miss…

Chocolate Cranberry Oat Muffins

Print and copy full recipe below 

Simple Banana Nut Mini Muffins

Simple Banana Nut Mini Muffins – Love basic recipes that come out tasting fabulous. Well, these just happen to be one of those recipes. Everyone loves these! 
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword banana bread, banana muffins, mini banana nut muffins, muffin, muffins
Servings 28
Author Pam

Ingredients

  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 3/4 tsp cinnamon
  • 1/4 tsp fine sea or kosher salt
  • 1 1/2 tsp baking soda
  • 1/2- 1 cup chopped nuts, I used walnuts for this recipe
  • 1 cup mashed bananas or 2 large bananas mashed

Instructions

  1. 1.Preheat oven to 350 degrees, spray mini muffin pans with cooking or baking spray and set aside.

    2.Using a hand held or stand mixer (These are the two I have been using and love them both!) beat together sugar and butter until smooth and creamy.

    3.Add eggs and vanilla extract to the butter and sugar mixture, and beat to combine.

    4.In a medium mixing bowl, mix flour, baking soda, cinnamon, and salt. Toss with a whisk to break up any clumps. Add to the wet ingredients. Mix just until combined. Try not to over mix the batter.

    5.Fold in the mashed banana and chopped nuts using a rubber spatula. Dig deep to incorporate the wet into the dry.

    6.Fill each greased cup about ⅔ of the way full, and bake for 10-15 minutes or until lightly browned and a toothpick comes out clean or with dry crumbs. Try not to over bake. Continue until batter is finished.

    7.Let the muffins cool in pan for 10 minutes then invert onto the wire rack. Grab a few while still warm or store in a sealed container up to 2 days on counter or 4 days in fridge. Freeze up to a month in a freezer Ziploc bag. Enjoy!

Love banana muffins! 

 

Thanks for stopping by. I hope you enjoyed the recipes featured today. To save and collect any favorite recipes, you can pin them on Pinterest. It’s a great way to save for later on. 

Please stop back again soon. There are so many more recipes to see both sweet and savory.

 

Bye for now…

 

 

 

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

Similar Posts