Get the Recipe: Mini Banana Muffins
These mini banana muffins are soft, fluffy, and simple to make. They are just the right size for a snack or lunch box treat. With basic ingredients and ripe bananas, you can quickly make these tasty and healthy muffins!
Ingredients
- 2 large ripe bananas
- ¾ cup coconut sugar, or light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup melted coconut oil, or melted butter
- 1 tsp baking soda
- 1 ¼ cups gluten free flour, see note
- pinch sea salt
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin pan with nonstick spray.
- In a medium mixing bowl, mash the ripe bananas.
- Then, add in the remaining ingredients. Stir together.
- Transfer the muffin batter to the prepared mini muffin pan.
- Bake for 10 to 12 minutes or until puffed up and golden brown.
- Lastly, remove the mini banana muffins from the oven. Cool for 15 minutes in the pan before carefully transferring to a cooling rack.
Notes
- Use ripe bananas for the best flavor and texture. Do not use green bananas.
- Use melted butter instead of melted coconut oil if needed.
- If you are not gluten free, all purpose flour works too.
- Mix in some mini chocolate chips if desired.
- These muffins bake quickly. Watch them closely.
- Store any leftovers in an airtight container for up to 2 days at room temperature.
- These muffins freeze and thaw well if needed.
- I highly recommend using this silicone mini muffin pan.
- Check out all of my kitchen favorites!
Calories: 99kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 11mg, Sodium: 105mg, Potassium: 76mg, Fiber: 2g, Sugar: 5g, Vitamin A: 32IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg