Mini Banana Muffins
These banana mini muffins are naturally sweetened with maple syrup, dairy-free, and can be made gluten-free and vegan. A quick, healthy snack for babies, toddlers, and the whole family!
Servings 21 muffins
Equipment
- 1 Mini muffin tin
Ingredients
- 2 Bananas ripe
- 1 Egg or flax egg
- ⅓ cup Avocado oil or coconut oil or applesauce
- 1 tsp Vanilla extract
- 6 Tbsp Pure maple syrup
- 1 cup All purpose flour or a 1:1 gluten-free blend
- ¾ tsp Baking powder
- ¾ tsp Cinnamon
- ¼ tsp Baking soda
- ¼ tsp Ground ginger
- ¼ tsp Salt
- ½ cup Mini chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin.
- In a mixing bowl, mash the bananas until smooth.
- Add the egg, maple syrup, oil, and vanilla, and stir until well combined.
- Sprinkle the dry ingredients over the wet mixture and stir just until combined.
- Spoon the batter into your prepared mini muffin tin, filling each cup about ¾ full.
- Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- How to make banana mini muffins vegan: Use a flax egg (1 tbsp flax meal + 3 tbsp water, let sit 5 min).
- Make them gluten-free: Use a 1:1 gluten-free flour blend.
- Make them oil-free: Swap the oil for unsweetened applesauce.