Banana Nut Bread Mini Muffin
These banana nut bread mini muffins have all the flavor of your favorite banana nut bread baked up in bite size muffins! They're light and fluffy, moist and tender, and they stay so soft at room temp for several days.
Servings: 24 mini muffins
Ingredients
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ cup milk
- ¼ cup vegetable oil
- ½ tsp vanilla
- 1 banana
- ½ cup chopped pecans
Streusel Topping: (optional)
- 3 tbsp butter
- 1/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- salt
Instructions
- Preheat oven to 400℉.
- To make the streusel: melt 3 tbsp butter in a small mixing bowl, then add the remaining ingredients: 1/4 cup all purpose flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and a tiny pinch of salt. Mix together with a fork until you get a large crumb mixture. Set aside.
- For the muffin batter: In a medium bowl, whisk together 1 cup all purpose flour, 1/2 cup sugar, 1 ½ tsp baking powder, ¼ tsp salt, and ¼ tsp cinnamon.
- In a separate bowl, add ½ cup milk, ¼ cup vegetable oil, ½ tsp vanilla and 1 banana. Mash the banana and mix together well. Pour the wet ingredients into the dry and mix gently just until combined. Stir in the ½ cup chopped pecans .
- Using a small cookie scoop, add the batter to the muffin pan. Should fill each cup about 3/4 fill. Bake for 12-14 minutes until lightly brown on top and a toothpick inserted in the center comes out clean. Remove them from the pan immediately and let cool for a few minutes on wire cooling rack. Serve warm!
- Store muffins in a tightly covered container. Leftover muffins are best enjoyed warm. To reheat: place in microwave for about 10 seconds. Muffins stay soft and moist at room temp for several days.
Notes
To make regular size muffins: This recipe will make 9 regular or 6 oversize (spilling over muffin top) muffins using a standard cupcake pan.
- For the smaller size, fill the cups 2/3 full and bake for 16-18 min.
- For oversize, fill the cups all the way and bake for 18-22 minutes.
- For a dozen, double the recipe and you can make 12 oversize muffins.