Banana Bread Mini Muffins
Prep time
Cook time
Total time
Whole-grain, gluten-free, dairy-free mini banana bread muffins that you can make with no refined sugar. These are a fun spin on banana bread. Best of all they are ready in a fraction of the time!
Recipe type: Breakfast, Fika, Snack, Kid-Favorite
Cuisine: Gluten-free, Dairy-free
Serves: 32-36
  • 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 (optional! I have made without and they were still a hit!
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup oat flour (certified gluten-free if needed)
  • ½ cup almond flour
  • Topping suggestions:
  • dairy-free chocolate chips
  • walnuts
  1. Prepare mini muffin pan by spraying with nonstick spray or rubbing in coconut oil.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Peel bananas and place in a bowl. Mash well with a fork.
  4. Add egg through baking powder to the mashed bananas. Beat well with an electric mixer.
  5. Slowly add the flours to the banana mixture, stirring just until combined.
  6. 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.
  7. 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!
Recipe by Hälsa Nutrition at