Mini Banana Muffins
Mini Banana Muffins are easy, delicious, and perfect for on-the-go mornings or after-school snacks. Made with simple ingredients and endless mix-in options, these mini muffins are a crowd pleaser. They are so quick and easy too!
Servings 15 mini muffins
Ingredients
- 2 large ripe bananas
- ⅓ cup melted coconut oil or melted butter
- ¾ cup coconut sugar or light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 ¼ cups whole wheat flour or gluten free flour
- pinch sea salt
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Spray a mini muffin pan with nonstick spray.
- In a mixing bowl, mash the bananas.
- Then, add in the remaining ingredients. Stir together.
- Divide this mixture into the prepared mini muffin pan.
- Bake for 10 to 12 minutes or until they start to puff up and become golden brown.
- Finally, remove from the oven. Allow them to cool for 15 minutes in the pan before carefully removing.
Notes
- Use ripe bananas for the best flavor.
- If needed, use melted butter instead of melted coconut oil.
- If you are not gluten free, feel free to use regular flour or whole wheat flour.
- These muffins are great with mini chocolate chips in them too!
- They bake quickly. Keep a close eye on them.
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze and thaw well.
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Nutrition Facts
Nutrition FactsMini Banana MuffinsAmount Per ServingCalories 99 Calories from Fat 45% Daily Value*Fat 5g8%Saturated Fat 4g25%Trans Fat 0.001gPolyunsaturated Fat 0.3gMonounsaturated Fat 0.4gCholesterol 11mg4%Sodium 93mg4%Potassium 97mg3%Carbohydrates 14g5%Fiber 1g4%Sugar 7g8%Protein 2g4%Vitamin A 27IU1%Vitamin C 1mg1%Calcium 6mg1%Iron 0.5mg3%* Percent Daily Values are based on a 2000 calorie diet.