Mini Banana Nut Muffins
 
Prep time
Cook time
Total time
 
Mini banana walnut muffins with a crunchy nut top.
Author:
Recipe type: Snack
Serves: 30
Ingredients
  • 3 medium ripe bananas, mashed
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 2 TBSP melted butter
  • 2 TBSP canola oil
  • 1 egg
  • 1 cup unbleached flour
  • ½ cup whole wheat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ cup chopped walnuts (or walnut pieces for baking) plus more for topping
  • turbinado sugar, for topping
Instructions
  1. Heat oven to 425ºF. Line 24 mini-size muffin cups with a muffin liner. Spray the liners with cooking spray or brush on oil with a pastry or silicone baking brush.
  2. In large bowl, mix bananas, sugar, milk, butter, oil and egg with a spatula or wooden spoon. Gently mix in flour, baking powder, salt and vanilla just until flour is moistened. Fold nuts into batter. Do not over mix.
  3. Divide batter evenly among 24 muffin cups. I used about a cookie scoop of batter for each. Top with additional nuts and raw sugar.
  4. Bake 5 minutes at 425ºF then reduce heat to 375ºF for an additional 5 minutes. Check for doneness with a toothpick. Changing the temperature mid-way helped keep the dome shape to these muffins.
  5. Let cool in the pan for a minute or two and then transfer to a wire baking rack.
  6. I had enough batter left over for four regular sized muffins, but you could probably get about six to eight more mini muffins from this recipe.
Notes
Adapted from Butter With a Side of Bread.
Recipe by Invented Charm at https://inventedcharm.com/2016/12/14/cold-tea-and-a-recipe-for-mini-banana-nut-muffins/