Banana Nut Bread Mini Muffins

August means back-to-school season and these moist Banana Bread Nut Bread Mini Muffins make packing lunchboxes a little sweeter! They are just the right size for after school or work snacks. I keep some in the freezer for breakfast. They’re also perfect for brunch or including in bridal and baby showers. They are a great way to use up overripe bananas and easy to make- even the kids can help! 

1 cup all-purpose flour

½ teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt

2 small or 1 large very ripe banana (about 2/3 cup)

1 large egg

1/2 cup firmly packed light or dark brown sugar (or granulated sugar)

1/3 cup vegetable oil or melted butter

1 teaspoon vanilla extract

1/3 cup chopped pecans or walnuts plus more for sprinkling on top, if desired