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–+ servings
Mini banana muffins on a baking rack.
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5 from 2 votes

Mini Banana Muffins

Quick, easy and adorable mini banana muffins with a touch of sour cream and walnuts sprinkled on top.
Prep Time13 minutes
Cook Time1 hour 12 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread mini muffins, banana mini muffins, banana muffins mini, mini banana muffins
Servings: 48 mini muffins
Calories: 73kcal
Author: Erin
Cost: $0.96

Ingredients

For the cake

  • 4-5 bananas very ripe, brown bananas (mashed or pureed )
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ⅓ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • ½ cup walnuts chopped, optional

Instructions

  • Preheat oven to 350 degrees, and line a mini muffin tin with paper liners, or grease or use a nonstick mini muffin pan.
  • Mash or puree bananas until there are no lumps left.
  • In a large mixing bowl, combine bananas, sugars, eggs, vanilla, oil, cinnamon, nutmeg and sour cream until well blended.
  • Add baking powder, soda, salt and flour and stir until just combined.
  • Fill muffin tins two thirds of the way full.
  • Sprinkle batter filled tins with chopped walnuts.
  • Bake at 350 degrees for 12-14 minutes, until toothpick inserted in center comes out clean.
  • Cool on wire rack or counter top.

Notes

  • Thaw frozen bananas in a bowl of cold water or on the counter top at room temperature. 
  • Don't over-mix the batter.
 

Nutrition

Serving: 2mini muffins | Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg