Mini Muffin Mania: We’re Making Banana Nut Muffins! 

Join us as we begin a series of recipe blogs we’re calling Mini Muffin Mania! You probably have all kinds of cookware lying around your kitchen and only bring certain ones out when you are baking, but muffin pans can be used all the time. My current favorite is my new Rachel Ray Mini Muffin Pan. So, we are going to share some recipes that are sweet and savory and what’s even better is that you’ll be able to enjoy these bites for breakfast, lunch, dinner, and as a snack. 

The first recipe on our Muffin Mania journey is Banana Nut Mini Muffins. These are easy to make and you can omit the nuts if needed due to allergies or preference. They are a perfect morning grab and go breakfast.

Ingredients:

• 2 ripe bananas
• ⅓ cup melted butter
• ½ cup sugar
• ½ cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1 cup chopped pecans or walnuts (optional)

Directions:

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, mash the bananas with a fork until smooth.
3. Combine the melted butter into the banana mixture and mix well.
4. Add in the sugar, egg, milk, and vanilla extract.
5. Mix together.
6. Add the baking soda and salt.
7. Combine.
8. Add the flour and mix all ingredients. ***Do not over mix the batter.***
9. Fold in the chopped nuts.
10. Spoon the batter into a greased mini muffin pan.
11. Bake for 18-20 mins.
12. Remove the muffins from the oven and let cool before serving.

Head over to your local Commissary to grab all the ingredients and be sure to follow along to see what the next recipe will be!

Find Out More with My Military Savings and Mini Muffin Mania!