Miniature Banana Nut Muffins

I had a few bananas that were needing to be used up so I decided to make some banana nut muffins. I bought a mini muffin tin at the Warehouse the other day and was excited to use it. It was on sale for just $10, so I snagged it to make mini muffins for my little guy. Turns out they are fun to eat for adults too! It's nice getting to eat more of them, rather than just one big muffin, and having smaller muffins means less baking time! An added bonus: you'll get more of the toasty outside as well! 

mini morsels

Miniature Banana Nut Muffins
makes 48 mini muffins


Ingredients: 

1 cup whole wheat flour
1 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon salt
1 cup pure cane sugar 
1/2 cup olive oil (you can use butter, but I took this opportunity to get some nutritious plant fats into our baking)
1 egg
2 bananas, mashed
1/2 teaspoon vanilla extract
5 tablespoons milk
1/2 cup chopped walnuts, if desired

Directions:

Preheat Oven to 350°F/ 180°C. Grease your baking pan. You can use a mini muffin tin like me, or you can also make one 9x5 bread loaf, 12 regular muffins or 6 jumbo muffins. 

Mix flour, baking soda, baking powder, sugar and salt. Sift or use a whisk and mix well.
Add oil, egg, bananas, vanilla and milk and mix until just combined. Add nuts, if desired.

my little boy loves to help in the kitchen. especially (only?) if I'm baking! turns out, it's challenging making banana muffins with a little monkey nearby- he ate half of the first banana. 

Fill muffin tin to the top so that you have a nice cap on top when they are done. Bake until golden brown and toothpick comes out clean, about 15 minutes. If the tops start to brown before the muffins are baked through, move to the bottom rack. Allow to cool at least 5 minutes before serving, and enjoy!

does it get any cuter than this!?

Is it bad that we have already consumed half of the first batch? Let's see... 12 mini's = 6 regular/ 3 people = 2 each. Sigh... not so bad! They're simply irresistible!

Banana Nut Muffins

My husband LOVES banana bread. I never used to like it, but this recipe has won me over. I found the non-vegan version in my recipe book from almost 10 years ago. So I veganized it and guess what? It's amazing! It's moist, fluffy and decadent. This is definitely not the most wholesome baked good, but really, it's not supposed to be... it's banana bread! Banana muffins, actually. And Vegan at that! Starbucks has nothing on these. Let me know if you agree, or not. :)

Vegan Banana Nut Muffins

Ingredients:

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar ( I used Florida Crystals Organic)
1/2 cup Earth Balance, cold
1 flax egg
1 cup mashed over-ripe bananas
5 tablespoons original almond or soy milk
1/2 cup pecans or walnuts

Directions:
Preheat Oven to 350°. Prepare baking pan. You can make one 9x5 bread pan, 12 regular muffins or 6 jumbo muffins. I made 6 jumbo muffins. :)

Mix flour, baking soda, baking powder and salt. Sift or use a whisk and mix well.
In a large bowl, cream sugar and cold Earth Balance until smooth. Beat in the flax egg and bananas until creamy. Mix in flour mixture until just combined. Stir in milk and nuts.

Fill muffin tin 3/4 full, top with additional nuts if desired.

Bake until golden brown and toothpick comes out clean, about 45 minutes. If the tops start to brown before the muffins are baked through, move to the bottom rack.

pecan in the batter on the left, plain topped with walnuts on the right; both are incredible!

Enjoy!