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.


  • Time

    30 m

  • 15 servings

  • Cals


  • 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


  • Preheat the Oven

    Preheat the oven to 350 degrees Fahrenheit.
  • Mix the Wet Ingredients

    In a large bowl, whisk or mix together the ripe bananas, butter, sugars, and milk until mostly smooth. Add the egg and vanilla and whisk until well combined.
  • Mix the Dry Ingredients

    Add the flour, baking soda, cinnamon and salt. Mix and fold the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts.
  • Scoop the Batter

    Grease a mini tin with oil or butter. Use a cookie scoop to scoop the batter (about 2 tablespoons) into each section of the muffin tin.
  • Bake the Muffins

    Transfer to the oven and bake for 12-16 minutes or until firm, slightly browned, and a toothpick inserted into the center comes out clean. Let cool slightly before inverting onto a wire rack to cool completely.
  • Finish Baking the Muffins

    Repeat with the remaining batter. You should have about 3 dozen mini muffins.

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