Mini Banana Muffins

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mini-banana-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: mini muffins

Calories: 50.7kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cups Mashed Ripe Banana black spot on their skin
⅓ cup Light Olive Oil (note 1)
½ cup Almond Milk (note 2)
2 cups Self-Rising Flour (note 3)

Optional, recommended for added flavors

1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
⅓ cup Unrefined Cane Sugar (note 4)

US Customary - Metric

Instructions

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.

Equipment

24-Hole Mini-Muffin Pan

Notes

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

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

Note 3: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour, in which you must stir 4 teaspoons of baking powder.

Note 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.

Storage: 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.

Nutrition