Skinny Mini Banana Nut Muffins

I’ve been on a mini muffin kick lately… because let’s be honest, they carry less guilt. No matter how healthy the recipe, the portions are smaller and my conscience is at ease knowing I’ve eaten less. Oh, and did I mention they’re convenient? Not only do they take half the baking time as regular muffins, but they’re perfect to grab and go. Lastly, they’re just the right size for toddlers. I think by now Dutch is convinced that mini muffins were invented just for him.

In case you missed it, last week I prepared these Lemon Lime Mini Yogurt Cupcakes with a Strawberry Lime Glaze… They are cool, refreshing and contain the perfect balance of sweet and tart in one small bite.

Lemon Lime Yogurt Mini Cupcakes with Strawberry Lime Glaze

This week I prepared these Skinny Mini Banana Nut Muffins. The story behind them is pretty typical. I had three overripe bananas on hand that I just couldn’t put to waste.

I chose to modify my Skinny Chocolate Chip Banana Bread recipe, simply by swapping the chocolate chips for chopped walnuts and baking mini muffins rather than a loaf (cooking time is 7-9 minutes or until a toothpick entered into the center comes out clean). In that recipe I replace artificial sugar with an all natural organic sweetener, making it “Skinny.” As with the bread, these muffins taste divine warm with a little butter spread on top. In my opinion, there’s no other way to eat them.

Skinny Chocolate Chip Banana Bread

If your family is anything like mine, you always have some overripe bananas on hand. For some more ideas check out my post, 5 Easy Recipes For Using Up Overripe Bananas. There you’ll find quick and easy recipes that use up all the sweet goodness that comes from a soft banana.