Mini muffins de banana (4 ingredientes, sem adição de açúcar)

Estes Mini muffins de banana 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 Muffins veganos de espinafre or Mini muffins com gotas de chocolate, but I wanted to try an even simpler recipe with as few ingredients as possible.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Mini muffins de banana

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

5 da 3 votos

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 15 minutos minutos

Tempo total: 25 minutos minutos

Curso: Café da Manhã, Sobremesa, Lanche

Cozinha: americano

Dose: 36 mini-muffins

Calorias: 50.7 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1⅓ copos Banana madura amassada - black spot on their skin
• ▢ ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 1)
• ▢ ½ xícara Leite de amêndoa - (nota 2)
• ▢ 2 copos Farinha Auto-Crescente - (nota 3)

Optional, recommended for added flavors

• ▢ 1 colher de chá Canela
• ▢ 1 colher de chá de extrato de baunilha
• ▢ ⅓ xícara Açúcar de cana não refinado - (nota 4)

Instruções

• 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 conversor sem glúten, Mas não se esqueça do fermento em pó.

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.

Armazenamento: 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 forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

24-Hole Mini-Muffin Pan

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Nutrição

Servindo: 1bolinho | Calorias: 50.7kcal | Carboidratos: 7g | Proteína: 0.9g | Gordura: 2.2g | Gordura saturada: 0.3g | Gordura poliinsaturada: 0.3g | Gordura monoinsaturada: 1.5g | Sódio: 4.8mg | Potássio: 36.8mg | Fibra: 0.4g | Açúcar: 1g | Vitamina A: 5.5IU | Vitamina C: 0.7mg | Cálcio: 5.6mg | Ferro: 0.1mg | Magnésio: 4mg | Fósforo: 8.6mg | Zinco: 0.1mg

Ingredientes e Substituições

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

• Banana madura amassada – This provides natural sweetness, moisture, and structure to the muffins. Look for bananas with black spots as they are the ripest.
• Azeite de oliva light – It adds moisture and tenderness to the muffins. Any low-flavor oil or melted plant-based butter is also fine.
• Leite de amêndoa – This liquid helps to create a smooth batter. Oat milk, soy milk, or coconut milk will also work.
• Farinha Auto-Crescente – 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 conversor sem glúten, Mas não se esqueça do fermento em pó.
• Canela – This spice adds warm flavors to the muffins.
• de extrato de baunilha – It enhances the overall flavor profile of the muffins.
• Açúcar de cana não refinado – 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).

Dicas de confeitaria da Carine

Deixe-me compartilhar mais algumas dicas para muffins perfeitos.

• 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.

Mais receitas de mini muffins

Mini Blueberry Muffins

Mini muffins com gotas de chocolate

Muffins veganos de espinafre

Muffins veganos de chocolate e banana