Banana Nut Mini Muffins are perfect for a quick breakfast, snack, or dessert. They’re moist, flavorful, and packed with the sweetness of ripe bananas and the crunch of chopped nuts. These bite-sized treats are easy to make and can be enjoyed fresh out of the oven or stored for later.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup sugar
- ⅓ cup butter, melted (or vegetable oil)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (or pecans)
- Optional: ¼ teaspoon cinnamon or nutmeg for extra flavor
Directions:
- Preheat the oven to 350°F (175°C) and grease or line a mini muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon or nutmeg.
- Prepare wet ingredients: In a large bowl, mash the bananas until smooth. Stir in the sugar, melted butter (or oil), beaten egg, and vanilla extract.
- Combine ingredients: Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; just stir until combined. Then, gently fold in the chopped walnuts or pecans.
- Spoon batter into muffin tin: Fill each mini muffin cup about ¾ full with the batter.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!