Easy + Moist Banana Nut Bread Mini Muffins
I am in love with these banana nut bread mini muffins! With brown sugar, extra ripe bananas, and pecans (or walnuts), they are fluffy, flavorful, toasty, and absolutely delicious. I love making these for brunch parties, holidays, or as a quick weekend snack. And they're just two bites, so you can serve them with other brunch-y bites!
Ingredients
- 240 grams all purpose flour (2 cups)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt, I use Diamond
- 1 teaspoon ground cinnamon
- 3 very ripe bananas, almost black
- 115 grams unsalted butter, melted and slightly cooled (1/2 cup)
- 100 grams granulated sugar (1/2 cup)
- 105 grams dark brown sugar (1/2 cup, packed)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 120 grams full-fat sour cream (1/2 cup)
- 115 grams pecans or walnuts, toasted and finely chopped, + more for topping (1 cup)
Equipment
- Mini muffin pan + paper liners
Instructions
- Preheat the oven to 350°F (177°C) and line a mini muffin pan with paper liners. (If you have a 24-cup mini muffin pan, you will need to bake the muffins in batches.) Whisk the flour, baking powder, baking soda, salt, and cinnamon in a small mixing bowl. Set aside.
- Next, peel the bananas. Place them in a shallow bowl and use the tines of a fork or a potato masher to smash the bananas into a very smooth purée. You should have about 325-350 grams or 1 1/2-1 3/4 cups of mashed banana.
- Add the melted and cooled butter, granulated sugar, dark brown sugar, vanilla extract, and sour cream to a large mixing bowl. Whisk until smooth. Then, mix in the mashed banana. The mixture may curdle a little, but it'll smooth out!
- Pour the flour mixture into the wet ingredients and mix until the batter is about 75% combined. Then, add the toasted and chopped pecans or walnuts. Fold the nuts into the batter just until the batter is well-mixed and there are no streaks of flour. There may be a few lumps, but that's ok! Just don't over-mix the batter or the muffins will come out dense.
- If you have time, cover the bowl and let the batter sit for 30 minutes, until it's nice and fluffy. (You can also refrigerate it for 2-3 hours.) This step is optional, but gives the baking powder a head start which makes the muffins extra tall.
- Use a scoop to divide the batter between the mini muffin liners, filling them almost all the way to the top. Sprinkle the tops of the muffins with extra chopped pecans or walnuts, if desired.
- Bake the muffins for 11-12 minutes, just until an inserted toothpick has a few moist crumbs. Let the muffins cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely. (Let the muffin pan cool completely before making the rest of the muffins, if baking in batches) Enjoy!
Notes
For the best results, use a scale to weigh the ingredients rather than using measuring cups. If you don't have a scale, here's how to measure the flour. First, fluff it with a whisk or fork. Then, spoon the fluffed flour into a measuring cup and level it off without packing the flour into the cup.
The darker the bananas, the sweeter the muffins will be. I use bananas that are almost black and very fragrant for the best flavor and texture.
Feel free to use any nuts you like. Just make sure to toast them so they are crunchy and flavorful! If you use raw nuts, they will be bland and soggy.
Store leftover muffins in a single layer in an airtight container for 4-5 days. Muffins tend to get a little sticky in containers, so if you want to avoid this, cover the muffins with a linen for 1-2 days instead.
Serving: 1mini muffin, Calories: 67kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 43mg, Potassium: 41mg, Sugar: 4g, Vitamin C: 1mg, Calcium: 13mg
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