Banana Bread Mini Muffins
These banana bread mini muffins are a fun twist on classic banana bread. Best of all, they cook up in a fraction of the time and you can even make the batter in a high-speed blender if you prefer.
Equipment
- mini muffin pan
- high-speed blender (optional)
Ingredients
- nonstick spray
- 3 large well-ripened bananas
- 2 large eggs
- 2 tablespoons coconut oil, melted or avocado or canola oil
- ⅓ cup non-dairy milk
- 1 teaspoon pure vanilla extract
- ¼ cup maple syrup (or regular sugar)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup oat flour (make sure oat flour is certified gluten-free if needed--you could always make your own by grinding oats in a food processor; white-whole wheat or spelt flour work well if not gluten-free)
- ½ cup almond flour
Toppings
- chocolate chips dairy-free if needed
- walnuts, pecans, and/or pumpkin seeds
Instructions
- Preheat oven to 350° F.
- Spray mini muffin pans with nonstick spray.
Blender Instructions
- Combine all ingredients in a blender and mix until just blended.
- 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.
Mixing Bowl Instructions
- Add bananas to the bowl and mash with a fork.
- Add egg through baking powder to the mashed bananas. Beat well with an electric mixer. Slowly add the flours 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 nuts/seeds to the top of each muffin, pushing in slightly with spoon or finger tops.
Baking Instructions
- Bake muffins 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!