Mini Banana Nut Bread Muffins

Baking has always been a stress reliever of sorts for me. But if I kept baked goods around all the time a lot of them would go to waste or I’d devour them. So when I was working in the corporate world I would take treats and share with my coworkers so I didn’t have a bunch of baked goods sitting around the house. Now that I’m no longer working a 9-5, I send treats with Big to share with everyone.

A couple of weeks ago, one of Big’s coworkers scheduled a meeting late in the day—which caused him to get home quite late. So now we have a running joke, if they want to keep receiving treats, they can’t schedule late meetings. It seems to be working pretty well! So a couple of days ago, Big calls me in the middle of the day and says that Mr. D (a coworker) was having a rough day and needed a pick-me-up. So I whipped up a batch of these mini banana nut muffins. The crunch of the streusel topping is what makes them so great.

This recipe is so easy, it’s the only banana nut bread recipe you’ll ever need. You could easily throw this batter into a traditional loaf pan or regular-sized muffin tin. If so, follow these baking instructions:

• 9x5 loaf pan: 350°F for 50 min to 1 hour

• Muffin tin: 350°F for 20-25 minutes

Print

With ImageWithout Image

Mini Banana Nut Muffins with Streusel Topping

Yield/Servings: 48 mini muffins

Author: Merrissa

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

The only banana nut bread recipe you'll ever need, now in mini muffin form.

Ingredients

For the Muffin

• 3 ripe bananas
• 1 1/2 cups of all-purpose flour
• 3/4 cup sugar
• 1 large egg, beaten
• 1/3 cup melted butter, unsalted
• 1 tsp baking soda
• 1 teaspoon vanilla extract
• Pinch of salt
• 3/4 cup pecans, chopped (optional)

Streusel Topping

• 3 tbsp flour
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 2 tbsp unsalted butter, barely softened
• 1/4 cup chopped pecans (or desired nut)

Instructions

1. Preheat the oven to 350°F
2. Make the streusel topping and set aside: add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Cut in the butter using a fork or a pastry cutter. Mix only until the mixture turns into pea-sized crumbs. Stir in 1/4 cup chopped pecans.
3. In a different mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter, egg, and vanilla into the mashed bananas. Mix in the flour, sugar, baking soda, and salt. Lastly, add in the chopped pecans. Make sure not to overmix. 
4. Using a tablespoon, scoop the batter into a greased mini muffin pan, or use paper liners! Then use a 1/2 tsp measuring spoon and top each muffin with the streusel mixture.
5. Bake for 10 minutes or until a toothpick is inserted and comes out clean.
6. Remove from oven, and try to let cool before devouring!

Calories

70.63

Fat (grams)

3.49

Sat. Fat (grams)

1.27

Carbs (grams)

9.43

Fiber (grams)

0.53

Net carbs

8.90

Sugar (grams)

5.06

Protein (grams)

0.89

Sodium (milligrams)

31.16

Cholesterol (grams)

8.50

To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.

www.radmaverix.com/blog/mini-banana-nut-muffins

Banana Nut Muffins

Did you enjoy this recipe?

Tag me @merrissa on instagram and use hashtag #radmaverix

xx,

Riss