Banana (Nut) Bread Mini Muffins

We had some ripe bananas so I decided to make some banana bread mini muffins. I had this recipe scribbled in my recipe notebook so I have no idea where it came from (if you know, please let me know). I made a 2/3 batch since I only had 2 bananas and I ended up with 24 mini muffins and 2 regular sized muffins. So I think if you made the full recipe, you’d get 48 mini muffins. I love how these turned out. The cardamom and nutmeg really added to flavor and the nuts add great texture.

Banana Bread Mini Muffins
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt – I used fat free Greek yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped coarse – I used pecans and walnuts
freshly ground nutmeg – because nutmeg makes everything better
1/8 tsp cardamom – because I grabbed some last time I was at Penzey’s and I’ve been dying to use it in something

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melte butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not over mix; the batter will look think and chunky.

Scrape the batter into the prepared pan and smooth the top (I used my cookie scoop to fill the mini-muffin pan). Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes (my mini muffins took 17 minutes).

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

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11 Responses to “Strawberry Peach Basil Cupcakes”

  1. #
    1
    Becca — August 20, 2009 at 12:54 pm

    Beautiful! I love the green pop of the basil scatted throughout.

  2. #
    2
    Megan — August 20, 2009 at 2:46 pm

    These are definitely super creative! I love the strawberry basil combination… I’ve had a wonderful strawberry basil drink before… never added peaches too though… I’m sure that added some awesome flavor! Beautiful cupcakes!

  3. #
    3
    fearlesskitchen — August 20, 2009 at 2:49 pm

    Adding the peaches to the strawberry-basil combination was a great idea! This looks delicious.

  4. #
    4
    Colleen — August 20, 2009 at 3:06 pm

    i love your cupcake week! i have been craving them this week too!

  5. #
    5
    Sunshine — August 20, 2009 at 3:18 pm

    These look super yummy!

  6. #
    6
    m.e. — August 20, 2009 at 3:56 pm

    Okay, you are now officially dangerous to my waistline, lady! Can you see me salivating over here??? :0)

  7. #
    7
    Jen — August 20, 2009 at 3:59 pm

    Ha sorry for making you salivate! If you’re feeling up for a creative cupcake, definitely try these flavors together.

  8. #
    8
    Whitney@whitsgettingfit — August 21, 2009 at 1:10 am

    Those cupcakes look amaaazing.

  9. #
    9
    nutmegnanny — August 21, 2009 at 4:37 am

    Not only are these cute they are adorable too!

  10. #
    10
    herbal products — January 5, 2012 at 8:57 am

    This is a tasty dish to experiment with. There are also various herbs and spices you can mix.

  11. #
    11
    Davis — July 13, 2016 at 7:55 pm

    I’d like to thank you for the efforts you have put in writing this site.
    I really hope to see the same high-grade blog posts by you later on as well.

    In truth, your creative writing abilities has motivated me to get my own site now 😉

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