Small Batch Banana Walnut Muffins

RecipesHomemaking

Jan 12

I have really enjoyed making smaller batches of freshly baked goods over the last couple of years. First, because oftentimes if I make too much (and don’t freeze it), things can easily get wasted. Second, sometimes you just want something fresh and sweet without a ton of leftovers.

Another reason I love small-batch recipes is that they usually help me use up fresh ingredients that aren’t going to be eaten by anyone, but also aren’t enough to make a larger recipe.

Bananas are one of those ingredients that we either have way too many of—starting to brown—or can never seem to keep enough in the house. I know I’m not the only mom with this banana dilemma, and that’s when banana bread or these small batch banana walnut muffins come in handy!

They’re perfect for an afternoon school snack (or with a second cup of coffee for mom!) or a quick breakfast for kids before rushing out the door. For the little ones, I typically pair them with a glass of orange juice and a hard-boiled egg. They’re not loaded with sugar, and the Greek yogurt makes them so moist and fluffy! I’m pretty confident that your family will enjoy these as much as we do.

Small Batch Banana Walnut Muffin Recipe

Makes: 9 muffins
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes

Ingredients

Wet Ingredients

2 ripe bananas, mashed
⅓ cup brown sugar, packed
⅓ cup plain Greek yogurt
¼ cup butter, melted and slightly cooled
1 large egg, room temperature
1 tsp vanilla extract (optional)

Dry Ingredients

1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional)

Add-ins

½ cup chopped walnuts

Instructions

Preheat oven to 350°F (175°C).
Line or grease a muffin tin (9 wells).
In a bowl, mash bananas until smooth.
Whisk in brown sugar, Greek yogurt, melted butter, egg, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet ingredients just until combined.
Fold in the chopped walnuts. Do not overmix.
Divide the batter evenly among the 9 muffin cups, filling about ¾ full.
Bake for 18–22 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins will keep well for up to 3 days, covered, on the counter.