Deze Mini bananenmuffins are perfect for meal prepping many mini muffins for a quick, healthy snack without refined sugar or to fill a kid’s lunchbox.
I love to make mini muffins to put in my kids’ lunchboxes, like my Vegan spinaziemuffins or Mini muffins met chocoladestukjes, but I wanted to try an even simpler recipe with as few ingredients as possible.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Mini bananenmuffins
Deze Mini bananenmuffins 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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porties: 36 mini-muffins
Calorieën: 50.7 kcal
Ingrediënten
- 1 cups Mashed Ripe Banana - black spot on their skin
- ⅓ cup Olijfolie met milde smaak - (notitie 1)
- ½ cup Amandelmelk - (notitie 2)
- 2 cups Zelfrijzend bakmeel - (notitie 3)
Optional, recommended for added flavors
- 1 theelepel Kaneel
- 1 theelepel Vanille-extract
- ⅓ cup Ongeraffineerde rietsuiker - (notitie 4)
Instructies
- 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.
Notes
Opmerking 1: Any low-flavor, oil, or melted plant-based butter can be used.
Opmerking 2: Any milk like oat milk, soy milk, or coconut milk, works as well.
Opmerking 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 glutenvrije converter, Maar vergeet het bakpoeder niet.
Opmerking 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.
Opslag: 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.
Apparatuur
Voedingsbegeleiding
Portie: 1muffin | Calorieën: 50.7kcal | Koolhydraten: 7g | Eiwit: 0.9g | Vet: 2.2g | Verzadigd vet: 0.3g | Meervoudig onverzadigd vet: 0.3g | Enkelvoudig onverzadigd vet: 1.5g | Natrium: 4.8mg | Kalium: 36.8mg | Vezels: 0.4g | Suiker: 1g | Vitamine A: 5.5IU | Vitamine C: 0.7mg | Calcium: 5.6mg | Ijzer: 0.1mg | Magnesium: 4mg | Fosfor: 8.6mg | zink: 0.1mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
You only need a handful of ingredients to make these muffins. Here’s how to pick them.
- Mashed Ripe Banana – This provides natural sweetness, moisture, and structure to the muffins. Look for bananas with black spots as they are the ripest.
- Lichte olijfolie – It adds moisture and tenderness to the muffins. Any low-flavor oil or melted plant-based butter is also fine.
- Amandelmelk – This liquid helps to create a smooth batter. Oat milk, soy milk, or coconut milk will also work.
- Zelfrijzend bakmeel – 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 glutenvrije converter, Maar vergeet het bakpoeder niet.
- Kaneel – This spice adds warm flavors to the muffins.
- Vanille-extract – It enhances the overall flavor profile of the muffins.
- Ongeraffineerde rietsuiker – 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).
Carine's baktips
Ik deel graag nog een paar tips voor perfecte muffins.
- 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.
hi… can this recipe be done as a loaf please, if so what temperature and for how long?
Probably, but muffin batter are lighter, the loaf won’t be as firm as banana bread. I would rather make my 4-ingredient banana bread for a quick banana loaf.
can I use frozen bananas
The core problem with frozen banana is the banana ‘juice’. When you freeze bananas the water inside turns into ice crystals. When you thaw th banana to bake with it, the water leak out – creating a brown watery banana ‘juice’.
If you use this liquid into your batter, the baked goods end up dense, gummy, soggy.
You can eventually, drain the banana, and if the reciep calls for any liquid like almond milk, swap some of the amount for exact same amount of the banana juice to keep the banana flavor intense in the bread. Make sure the thawed, drained bananas are the same volume amount in cups as stated in the recipe.
hi does it have to be ‘mini’ muffin trays?
Yes, you can bake the recipe in a 12-hole muffin pan. The baking time should increase to 25-30 minutes.
bonjour, quelle est la mesure en grammes d’1 tasse ? ça ne donne pas le même résultat quelquefois. Merci encore pour toutes ces belles recettes.
Le bouton metric, convertit les recettes en grammes et ml. 1 cup = 250 ml.
I am going to make some of these banana muffins since two of my kids are vegan.
That’s amazing, let me know if they like them!
can I make this recipe gluten free?
Gebruik mijn glutenvrije gids to convert all my recipes gluten-free.
Can almond flour be used for this recipe?
No, it will never hold together.
Ok, I see now it was already revised to list sugar under “optional” ingredients- my apologies.
The post has been unchanged, it has always been listed as optional, even before your comment. We have no purpose of telling people it’s no added sugar if we add sugar. We are here to empower people to bake.
Please do not call these “no added sugar” since “unrefined sugar” IS
“Added sugar” as per FDA regulations.
Bedankt
Wendy Hess, MS RD
The unrefined sugar is optional, it means you don’t have to add this in the recipe. The recipe has been written without added sugar, as mentioned in the title. The option is here for people who wants to increase sweetness, the recipe is naturally working and developed with no added sugar. Carine, MS
would love to make for my great grandchildren! Thank you in advance!!!
Laat me weten hoe het gaat.