Banana Nut Bread Mini Muffins are lightly sweetened, moist, and filled with tasty mini chocolate chips and chopped pecans. These mini muffins are not only a delicious breakfast or snack, but they are also a great way to use up those bananas sitting on your counter that are a little past their prime!
There’s just something about mini things, isn’t there? Besides the cuteness factor, these tiny muffins are perfect for little hands to grab and a great size for a quick bite.
Banana nut bread is so delicious, but takes nearly an hour to bake. Turning it into mini muffins means this recipe bakes up in just 10 minutes.
I suggest enjoying these mini banana muffins warm, with a little butter smeared on top.
For more banana desserts and baked goods, check out banana zucchini chocolate chip muffins, no bake banana split cake and frozen banana peanut butter bites.
For another mini muffin recipe, try mini blueberry muffins.
Ingredients
- Ripe Banana: I like to keep bananas in the freezer for recipes just like this one. The riper the banana, the sweeter it is.
- Egg: Egg helps to give the muffins some substance and hold everything together.
- Flour: You’ll notice there is only a cup in this recipe. This may seem low, but anymore will result in a tough muffin.
- Brown Sugar: For a deeper flavor than regular white sugar.
- Melted Butter: I prefer butter to oil because of the flavor it gives. You can substitute a neutral oil (such as avocado oil or vegetable oil) or even do half butter/half oil.
- Chopped nuts: Either pecans or walnuts.
- Vanilla and Cinnamon: These two additions elevate the flavor of the muffins and compliment the banana and nuts so well.
How to Make Banana Nut Bread Mini Muffins
Step 1. Preheat oven to 375 degrees F. Grease or add liners to mini muffin pan.
To a large mixing bowl, add banana. Mash with a fork until smooth.
Step 2. Add egg, melted butter, brown sugar, and vanilla. Stir to combine.
Step 3. To a separate bowl, combine flour, baking soda, cinnamon, and salt. Stir to combine.
Step 4. Fold dry ingredients into wet ingredients until just combined. Do not overmix.
Step 5. Gently fold in chopped pecans and mini chocolate chips.
Step 6. To your prepared mini muffin tin, scoop a generous tablespoon into each spot. Take care to make the muffins as consistent as possible to ensure even baking.
Place in oven and bake for 10-12 minutes until just golden brown.
Storage
This banana muffin recipe turns out moist and flavorful without being too dense. It can be left at room temperature in a sealed container for up to 4 days, and it won’t dry out.
These muffins also freeze quite well. Place them in an airtight container or ziploc bag and freeze for up to 3 months.
More baked goods to try
Did you enjoy these Banana Nut Bread Mini Muffins? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Banana Nut Bread Mini Muffins
Ingredients
- 1 stick unsalted butter melted
- ⅓ cup brown sugar
- 1 cup flour
- 1 large egg
- 1 banana very ripe
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- ⅓ cup chopped pecans or walnuts
- ⅓ cup mini chocolate chips
- ½ tsp. cinnamon
Instructions
- Preheat oven to 375 degrees F. Grease or add liners to mini muffin pan.
- To a large mixing bowl, add banana. Mash with a fork until smooth. Add egg, melted butter, brown sugar, and vanilla. Stir to combine.
- To a separate bowl, combine flour, baking soda, cinnamon, and salt. Stir to combine.
- Fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Gently fold in chopped pecans and mini chocolate chips.
- To your prepared mini muffin tin, scoop a generous tablespoon into each spot. Take care to make the muffins as consistent as possible to ensure even baking.
- Place in oven and bake for 10-12 minutes until just golden brown.
joanne
thi .s
will be a winner for all even the bananas breakfast lunch dinner at small loaves to share smell it baking already
Sarah
I wish I had some more extra ripe bananas in the house right now. It truly is the best smell!