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Mini Banana Muffins

Mini Banana Muffins prepared dish

These mini banana muffins are a delightful and healthy treat, perfect for breakfast or a snack. Made with ripe bananas and whole wheat flour, they are moist and flavorful without added fat.

This recipe is american style, breakfast, scaled for 6 servings, with 10 min prep and 15 min cook.

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 6

Quick cooking notes

  • Core ingredients include baking powder, vanilla extract, salt, ripe bananas.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 medium ripe bananas (mashed)
  • 1 tsp baking soda
  • 1 tbsp honey
  • 1 cup almond milk
  • 1 cup whole wheat flour

Instructions

  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a large bowl, combine the mashed bananas, honey, and vanilla extract.
  3. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the banana mixture, alternating with the almond milk, and mix until just combined.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition (per serving)

  • Calories: 85
  • Protein: 3 g
  • Fat: 1 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Sodium: 50 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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