Print

Moist Banana Nut Mini Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

These Easy and Moist Banana Nut Bread Mini Muffins are a delightful bite-sized treat bursting with ripe banana flavor and crunchy toasted nuts. Perfect for breakfast, snacks, or dessert, these mini muffins are tender, fluffy, and easy to make with simple ingredients and straightforward steps.

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 (Diamond recommended)
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 3 very ripe bananas, almost black (325-350 grams mashed)
  • 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 more for topping

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (177°C) and line a mini muffin pan with paper liners. Note, if using a 24-cup mini muffin pan, you may need to bake in batches.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Mash Bananas: Peel and place the bananas in a shallow bowl. Using a fork or potato masher, mash until you achieve a very smooth purée (about 325-350 grams or 1 1/2 to 1 3/4 cups).
  4. Combine Wet Ingredients: In a large mixing bowl, whisk melted and slightly cooled butter with granulated sugar, dark brown sugar, vanilla extract, and sour cream until smooth. Then mix in the mashed bananas. The mixture may curdle but will smooth out.
  5. Add Dry Ingredients and Nuts: Pour the flour mixture into the wet ingredients and mix until about 75% combined. Fold in the toasted and chopped pecans or walnuts just until evenly incorporated without overmixing to avoid dense muffins.
  6. Optional Rest: Cover and let the batter rest for 30 minutes at room temperature to allow the baking powder to activate fully for taller muffins. Alternatively, refrigerate for 2-3 hours. This step is optional.
  7. Fill Muffin Liners: Using a scoop, fill each mini muffin liner almost to the top. Sprinkle additional chopped nuts on top if desired.
  8. Bake: Bake the muffins for 11-12 minutes until a toothpick inserted comes out with a few moist crumbs. Let muffins cool in the pan for 5 minutes.
  9. Cool Completely: Transfer muffins to a wire rack to cool completely. If baking in batches, allow the pan to cool fully before using again.
  10. Enjoy: Serve and enjoy these moist and flavorful banana nut mini muffins!

Notes

  • For best accuracy, weigh your ingredients with a scale rather than using measuring cups. If using cups, fluff and spoon flour gently before leveling to avoid packing.
  • The riper and darker the bananas, the sweeter and more flavorful the muffins will be.
  • Toast nuts before chopping to boost flavor and crunch; raw nuts will result in bland, soggy muffins.
  • Store leftover muffins in a single layer in an airtight container for 4-5 days. To prevent stickiness, cover with a linen cloth for 1-2 days instead.

Find it online: https://marthatasty.com/moist-banana-nut-mini-muffins-recipe/