Snacktime Mini Banana Nut Muffins

Classic banana nut muffins are shrunk down a size or two for these cute little mini snacktime muffins. Throw them in the kids’ lunchbox or add them to your breakfast routine for something quick, easy, and delicious! They’re small but majorly satisfying thanks to sweet bananas and crunchy walnuts.

Prep Time: 30 min

Servings: 15

Breakfast | Snacks

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Ingredients

Ingredients List:

3 medium ripe bananas
⅓ cup Kerrygold Unsalted Butter, melted and cooled
⅓ cup Woodstock Organic Cane Sugar
⅓ cup Woodstock Organic Brown Sugar
½ cup milk of choice
1 egg
1 tsp Simply Organic Pure Vanilla Extract
1 ⅔ cup Bob’s Red Mill All Purpose Flour (or gluten free flour)
1 tsp Bob’s Red Mill Baking Soda
½ tsp ground cinnamon
½ tsp salt
½ cup chopped walnuts

Preparation

Preheat the Oven
Preheat the oven to 350°F (175°C).
Mix the Wet Ingredients
In a large bowl, whisk together the ripe bananas, butter, sugars, and milk until mostly smooth. Add the egg and vanilla and mix until well combined.
Mix the Dry Ingredients
Add the flour, baking soda, cinnamon, and salt to the bowl. Gently mix and fold into the wet ingredients until just combined, then fold in the chopped walnuts.
Scoop the Batter
Grease a mini muffin tin with oil or butter. Using a cookie scoop, portion about 2 tablespoons of batter into each cavity.
Bake the Muffins
Bake for 12–16 minutes, until the muffins are firm, lightly browned, and a toothpick inserted into the center comes out clean. Let cool slightly, then invert onto a wire rack to cool completely.
Finish Baking the Muffins
Repeat with the remaining batter. The recipe should yield about 3 dozen mini muffins.

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