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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


  • 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


  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!