Mini magdalenas de plátano (4 ingredientes, sin azúcar añadido)

Estos Mini magdalenas de plátano are perfect for meal prepping many mini muffins for a quick, healthy snack without refined sugar or to fill a kid’s lunchbox.

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I love to make mini muffins to put in my kids’ lunchboxes, like my Magdalenas veganas de espinacas or Mini magdalenas con pepitas de chocolate, but I wanted to try an even simpler recipe with as few ingredients as possible.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Mini magdalenas de plátano

Estos Mini magdalenas de plátano are perfect for meal prepping many mini muffins for a quick, healthy snack without refined sugar or to fill a kid's lunchbox.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 25 minutos minutos

Curso: Desayuno, Postre, Snack

Tipo de cocina: American

Porciones: 36 mini magdalenas

Calorías: 50.7 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1-⅓ tazas de Plátano maduro machacado - black spot on their skin
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 1)
• ▢ ½ taza de Leche de almendras - (nota 2)
• ▢ 2 tazas de Harina con levadura - (nota 3)

Optional, recommended for added flavors

• ▢ 1 cucharadita de Canela
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ⅓ taza de Azúcar de caña sin refinar - (nota 4)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Fill three 12-hole mini muffin pans – or two 24-hole mini muffin pans with paper liners. Lightly oil the liners with cooking oil spray. This recipe makes 36 mini muffins.
• In a mixing bowl, mash the bananas and measure the amount needed by packing the mashed banana in measuring cups. If you have too much mashed banana, freeze the rest and use it later in a smoothie.
• In the mixing bowl with the mashed banana, stir in almond milk, oil, and self-rising flour. If you want to add flavor, add the cinnamon, vanilla extract, and sugar now.
• Use a rubber spatula to stir all ingredients together and form a smooth batter.
• Use a small cookie dough scoop to grab the muffin batter and fill 36 mini muffin holes up to the top.
• You can fit two 12-hole mini muffin pans in the middle rack, and one pan under the middle rack to bake everything at once. But, 10 minutes before the end of baking, switch the pan levels because the one under the middle rack won't bake as fast. You can also bake one pan at a time, keeping the remaining batter at room temperature while the first batch is baking.
• Bake the mini muffins in the center rack of the oven for 20-25 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.
• Flip the pan upside down on a cooling rack and let them cool completely.

Notas

Nota 1: Any low-flavor, oil, or melted plant-based butter can be used.

Nota 2: Any milk like oat milk, soy milk, or coconut milk, works as well.

Nota 3: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour, in which you must stir 3 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

Nota 4: Sugar is optional but recommended if your bananas are not ripe enough. You can use any crystal sugar, like white sugar, brown sugar, or refined sugar-free options like coconut sugar. Don’t use liquid sweetener, it will make the muffins dense and gummy.

Almacenamiento: Store the mini muffins for up to 4 days in the fridge in an airtight container or freeze up to 1 month in Ziploc bags. Thaw 1 hour before eating at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para mini magdalenas de 24 cavidades

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Nutrición

Servicio: 1muffin | Calorías: 50.7kcal | Carbohidratos: 7g | Proteína: 0.9g | Grasa: 2.2g | Grasa saturada: 0.3g | Grasa poli-insaturada: 0.3g | Grasa monosaturada: 1.5g | Sodio: 4.8mg | Potasio: 36.8mg | Fibra: 0.4g | Azúcar: 1g | Vitamina A: 5.5IU | Vitamina C: 0.7mg | Calcio: 5.6mg | Hierro: 0.1mg | Magnesio: 4mg | Fósforo 8.6mg | Zinc: 0.1mg

Ingredientes y sustituciones

You only need a handful of ingredients to make these muffins. Here’s how to pick them.

• Plátano maduro machacado – This provides natural sweetness, moisture, and structure to the muffins. Look for bananas with black spots as they are the ripest.
• Aceite de oliva ligero – It adds moisture and tenderness to the muffins. Any low-flavor oil or melted plant-based butter is also fine.
• Leche de almendras – This liquid helps to create a smooth batter. Oat milk, soy milk, or coconut milk will also work.
• Harina con levadura – This flour already contains a leavening agent (baking powder), helping the muffins rise. If you only have all-purpose flour, you can use 2 cups of it and stir in 3 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Canela – This spice adds warm flavors to the muffins.
• Extracto de vainilla – It enhances the overall flavor profile of the muffins.
• Azúcar de caña sin refinar – This adds sweetness if your bananas aren’t super ripe and helps with browning. Any crystal sugar, like white sugar, brown sugar, or coconut sugar, can be used. Avoid liquid sweeteners as they can make the muffins dense.

How to Make Mini Banana Muffins

These muffins are super simple to make in just a few minutes, here’s how in pictures.

Mash and measure the bananas and add the other base ingredients to a bowl.

Stir the mixture until a consistent batter forms.

Transfer the batter to two mini-muffin baking trays lined with mini cups.

Bake the mini muffins in the center rack of the oven for 20-25 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para preparar muffins perfectos.

• Paper Liners for Easy Removal – Line the mini muffin pans with lightly oiled paper liners to ensure the muffins are easy to unmold.
• Add Flavor Variations – Stir in 1/2 cup of small wild blueberries, mini chocolate chips, or finely chopped nuts like walnuts or almonds to create different banana muffin flavors.
• Baking Multiple Pans – If using three 12-hole mini muffin pans, bake two on the middle rack and one below. Remember to switch the pan levels about 10 minutes before the end of baking for even cooking.
• Bake One Batch at a Time – If you prefer, you can bake one pan at a time and keep the remaining batter at room temperature.
• Cool Pan Before Refilling – If reusing the same muffin pan, ensure it cools down completely before adding more batter for the next batch.

Más recetas de mini magdalenas

Mini Blueberry Muffins

Mini magdalenas con pepitas de chocolate

Magdalenas veganas de espinacas

Magdalenas veganas de chocolate y plátano