Banana Nut Bread Mini Muffins

Banana Nut Bread Mini Muffin topped with chopped walnuts.

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The best Banana Nut Bread Mini Muffins with walnuts. Soft, moist and just 25 minutes to make! These easy mini muffins are perfect for freezing and snacking. Uses oil (no butter) for a more tender muffin that's also dairy-free. A hit with kids and adults alike!

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Bri Beaudoin

Ingredients

1½ cups all-purpose flour (see note 1)
1¼ teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
1⅓ cup mashed overripe banana (see note 2)
⅔ cup packed dark brown sugar (or light brown)
1 large egg (room temperature, see note 3)
⅓ cup grapeseed oil (or another neutral oil, see note 4)
1 teaspoon vanilla extract
½ cup finely chopped walnuts (untoasted)

US Customary - Metric

Instructions

Preheat: Preheat oven to 350°F (177°C). Spray a mini muffin pan with oil or line with baking cups (see note 5).
Dry ingredients: In a medium bowl, whisk 1½ cups all-purpose flour, 1¼ teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon fine sea salt.
Wet ingredients: In a large bowl, whisk 1⅓ cup mashed overripe banana, ⅔ cup packed dark brown sugar, and 1 large egg until smooth. Add ⅓ cup grapeseed oil, 1 teaspoon vanilla extract, and whisk until combined.
Combine: Add dry ingredients to wet ingredients, along with half of the ½ cup finely chopped walnuts (¼ cup goes into the batter now, and the other ¼ cup will get sprinkled on top later). Use a stirring spoon to gently mix, just until the flour is incorporated. (Do not overmix).
Bake: Scoop the batter into mini muffin cups, filling almost to the top. Sprinkle with the remaining ¼ cup chopped walnuts. Bake until a tester inserted into the center of a muffin comes out clean, about 15 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Measuring flour: Flour is often inaccurately measured by cups. Baking by weight is best. If you don't have a kitchen scale, use the "fluff, spoon, and level" method—where you fluff the flour, then gently spoon it into the measuring cup, then use the back of a knife to level it off.
Bananas: Black bananas are best, otherwise use bananas that at least have black and brown streaks. (See photo in post for visual examples). You'll likely need 4 to 5 bananas to yield 1⅓ mashed, but it can differ based on size. If using frozen bananas, make sure they're defrosted and at room-temperature (a microwave is great for this). And, drain off the watery brown liquid that pools at the bottom (rather than adding it to the batter).
Egg: It's best to use room-temperature ingredients because they mix better. You can quickly bring a fridge-cold egg up to room temperature by submerging it in warm water for 5 to 10 minutes.
Oil: Another neutral oil, such as canola or vegetable. Oils keep the muffins more moist, for longer. You can substitute melted butter, but the muffins won't be quite as moist.
How to make regular sized muffins: Divide batter into a standard 12-cup muffin tin (sprayed with oil or lined with parchment). Bake until a tester comes out clean from the center of the muffin, about 20 minutes.
Storage tips: Store cooled muffins in a resealable container or freezer bag at room temperature, for up to 3 days. Or freeze for up to 3 months. If frozen, let them defrost on the counter (or in the fridge overnight); or if in a hurry, you can use the defrost setting on your microwave.

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