These dairy-free banana bread mini muffins are a fun twist on classic banana bread and bake up in just a fraction of the time. They are perfect for breakfast or a mid-morning snack.
The countdown until we move into our new house is on, and every time I bake I think this may be the last time I make “XYZ” muffins in this kitchen. I will miss this kitchen, but I have definitely put it to good use over these past several years. Between all my cleaning and packing, it has been more difficult to make time for blogging, but I know I will be back on track in the near future.
I recently posted a picture on Instagram of these banana bread mini muffins bursting with melted chocolate chips. They were a hit! And I’m excited to finally share the recipe with you.
These delightful little muffins are a spin off from the much-loved Elliott’s Banana Bread. For the most part, it’s the same recipe, but I did make a few changes.
- Instead of regular sugar, I used 1/2 sucanat sugar and 1/2 maple syrup–still sugar, but less refined and with lower glycemic indexes.
- I also used non-dairy milk (unsweetened cashew milk and almond both worked well) since so many people are looking for dairy-free recipes these days.
- As with the bread, I made them with white whole wheat flour. You could substitute an all-purpose gluten-free flour if you need to.
- As for the oil, I tried coconut and canola and both work well, just make sure the coconut is a little melted so that it mixes in well.
I love mini muffins because they bake up so quickly and it is just so hard to go wrong with them. Their petite size also means it’s ok to have seconds (ok, and perhaps thirds too). Kids also seem to love mini muffins–baking and eating them!
You can easily muffins make these more of a complete breakfast by adding a dollop of peanut or almond butter to the muffins. This combination also makes for the perfect post-exercise snack: protein, whole grains, fruit, and healthy fat. Your body will be happy!
- Nonstick spray
- 3 large, well-ripened bananas
- 1 egg
- 2 tablespoons coconut oil (or organic canola)
- ⅓ cup unsweetened almond or cashew milk (regular ok if you don't need dairy-free)
- 1 teaspoon pure vanilla extract
- 2½ tablespoons pure maple syrup
- 3 tablespoons sugar (sucanat, coconut, and brown all work well)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cups white whole wheat flour (or use half whole wheat and half white)
- Topping suggestions:
- dairy-free chocolate chips
- Prepare mini muffin pan by spraying with nonstick spray or rubbing in coconut oil.
- Preheat oven to 350 degrees Fahrenheit.
- Peel bananas and place in a bowl. Mash well with a fork.
- Add egg through baking powder to the mashed bananas. Beat well with an electric mixer.
- Slowly add the flour to the banana mixture, stirring just until combined.
- Scoop batter into mini muffin cups so that they are about ¾ full. Add chocolate chips and/or walnuts to the top of each muffin, pushing in slightly with spoon or finger tops.
- Bake for 10-12 minutes, or until golden and a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes before removing from pan. Enjoy!