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Instructions
Preheat oven to 350°F (180°C). Line two 12-hole mini muffin trays with oil spray. Set them aside.
Peel, mash the bananas with a fork and measure 1 cup - precision is important to avoid gummy muffins.
Place the mashed bananas in a large mixing bowl and combine with melted butter, egg, maple syrup, and vanilla.
Stir in the remaining dry ingredients: flour, cinnamon, and baking powder
Fill the muffin holes with about 1 1/2 tablespoons of batter.
Bake in the center rack of the oven until golden brown, and a pick inserted in the center of the baby muffins comes out clean - about 20-25 minutes.
Cool them down immediately on a wire rack.
Storage
Store in the fridge in an airtight container for up to 3-4 days or freeze in zip-lock bags and thaw 3 hours before eating.
Notes
Note 1: or replace with melted coconut oil, avocado oil, or canola oil.Note 2: You can replace the egg with a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Set aside for 10 minutes until it looks like an egg. Use it as an egg in the recipe.Note 3: or honey, agave syrup, or date syrup.Note 4: Or white whole-wheat flour or all-purpose gluten-free flour.
Nutrition
Nutrition Facts
Mini Banana Muffins
Serving Size
1 mini muffin
Amount per Serving
Calories
60
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
13
mg
4
%
Sodium
54
mg
2
%
Potassium
53
mg
2
%
Carbohydrates
9
g
3
%
Fiber
0.4
g
2
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
76
IU
2
%
Vitamin C
1
mg
1
%
Calcium
28
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.