Description

These Easy and Moist Banana Nut Bread Mini Muffins are the perfect bite-sized treat made with ripe bananas, warm cinnamon, and toasted pecans or walnuts. Soft, flavorful, and quick to bake, they’re ideal for breakfast, snack time, or even dessert. Made with simple ingredients and a hint of sour cream for extra moisture, these mini muffins are sure to become a favorite for all ages.

Ingredients

Dry Ingredients

240 grams all purpose flour (2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt (such as Diamond)
1 teaspoon ground cinnamon

Wet Ingredients

3 very ripe bananas (almost black), peeled
115 grams unsalted butter, melted and slightly cooled (1/2 cup)
100 grams granulated sugar (1/2 cup)
105 grams dark brown sugar, packed (1/2 cup)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
120 grams full-fat sour cream (1/2 cup)

Nuts

115 grams pecans or walnuts, toasted and finely chopped (1 cup) plus extra for topping

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Instructions

Preheat and prep: Preheat your oven to 350°F (177°C) and line a mini muffin pan with paper liners. Note that if using a 24-cup mini muffin pan, you may need to bake in batches. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mash bananas: Peel the bananas and place them in a shallow bowl. Use a fork or potato masher to mash them into a very smooth purée, measuring about 325-350 grams or 1 1/2 to 1 3/4 cups of mashed banana.
Mix wet ingredients: In a large mixing bowl, combine the melted and cooled butter, granulated sugar, dark brown sugar, vanilla extract, sour cream, and whisk until smooth. Add the mashed banana and mix. The mixture may look curdled but will smooth out.
Combine wet and dry: Pour the dry flour mixture into the wet ingredients and mix gently until about 75% combined. Then fold in the toasted and chopped pecans or walnuts until evenly incorporated. Avoid over-mixing to keep muffins light and airy; a few lumps are okay.
Optional resting: Cover the bowl and let the batter rest for 30 minutes at room temperature or refrigerate for 2-3 hours. This step helps the baking powder activate fully for taller muffins but can be skipped if short on time.
Fill muffin pans: Use a scoop to fill each mini muffin liner nearly to the top. Sprinkle extra chopped nuts on top if desired.
Bake and cool: Bake the muffins for 11-12 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If baking in batches, allow the pan to cool fully before refilling.
Serve: Enjoy these mini banana nut bread muffins fresh or store them in an airtight container for later.

Notes

Using very ripe bananas ensures the muffins are naturally sweet and moist.
To toast nuts, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway through.
Don’t over-mix the batter to avoid dense muffins; a few lumps are fine.
The optional resting step enhances muffin rise, but if pressed for time, you can bake immediately after mixing.
Mini muffins are great for portion control and quick baking.
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Baking
Method: Baking
Cuisine: American