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Mini Banana Muffins

Mini Banana Muffins

These Mini Banana Muffins are moist, light, and fluffy and secretly healthier for you.
5 from 14 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Yield: 24 Mini Banana Muffins
Calories: 60kcal
Author: Carine

Ingredients

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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.