Welcome to a delightful baking adventure with our Baby Banana Muffin Recipe! These mini muffins are perfect for a quick breakfast, a healthy snack, or even a kid-friendly treat.
Using naturally sweet baby bananas, this recipe balances flavor and nutrition effortlessly. The muffins are moist, fluffy, and packed with wholesome ingredients, making them a crowd-pleaser for all ages.
Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and rewarding. The small size of the muffins means they bake quickly, making them a convenient option for busy mornings or last-minute guests.
Plus, they freeze beautifully, so you can enjoy these tasty bites anytime. Let’s dive into the details and discover why these baby banana muffins will soon become a staple in your baking repertoire!
Why You’ll Love This Recipe
This baby banana muffin recipe is a wonderful blend of taste and nutrition. The baby bananas provide natural sweetness, reducing the need for added sugars, which makes it a healthier option compared to many conventional muffins.
The muffins are soft and moist, with a tender crumb that melts in your mouth.
What’s more, these muffins are incredibly versatile. You can easily adapt the recipe by adding nuts, chocolate chips, or even a dash of cinnamon for extra warmth.
They’re also perfect for portion control due to their small size, making them great for kids or anyone watching their snack intake.
Lastly, these muffins are quick to prepare with simple ingredients, making them a go-to recipe for busy households. If you enjoy baking wholesome treats, be sure to check out our Berry Cobbler Recipe Vegan or Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes for more delicious ideas!
Ingredients
- 1 cup baby bananas (ripe, peeled, and mashed)
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup brown sugar (packed)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional but recommended)
- ⅓ cup vegetable oil or melted coconut oil
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup mini chocolate chips (optional)
Equipment
- Muffin tin (mini muffin size preferred)
- Mixing bowls
- Measuring cups and spoons
- Fork or potato masher (for mashing bananas)
- Whisk or electric mixer
- Spatula
- Cooling rack
- Oven
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease the muffin tin or line it with mini muffin liners.
- Mash the baby bananas in a bowl using a fork or potato masher until smooth but with a few small chunks left for texture.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the mashed bananas, vegetable oil, egg (or flax egg), vanilla extract, and milk. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix; the batter should be thick and slightly lumpy.
- If desired, fold in the chopped nuts and/or mini chocolate chips for added flavor and texture.
- Fill each muffin cup about ⅔ full with the batter.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack.
- Enjoy warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips & Variations
“For perfectly moist muffins, don’t overmix the batter. A few lumps are okay!”
- Vegan substitution: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based milk.
- Add spices: Try adding nutmeg or ginger for a more complex flavor profile.
- Sweetener alternatives: Swap brown sugar for coconut sugar or maple syrup for a different sweetness.
- Mix-ins: Dried cranberries, raisins, or shredded coconut make delicious add-ins.
- Gluten-free option: Use a gluten-free baking blend instead of flours, but adjust liquid as needed.
- Banana ripeness: Make sure your baby bananas are ripe for maximum sweetness and flavor.
Nutrition Facts
| Nutrient | Amount per muffin |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 8 g (natural from bananas and sugar) |
| Cholesterol | 15 mg |
Serving Suggestions
These baby banana muffins are incredibly versatile and pair wonderfully with a variety of accompaniments. Serve them warm with a pat of vegan butter or a drizzle of honey for a comforting start to your day.
They also make an excellent on-the-go snack alongside a cup of tea or coffee.
For a more substantial breakfast, pair the muffins with a protein smoothie or a bowl of fresh fruit. Kids love these mini muffins in their lunchboxes, especially when paired with a small container of yogurt or nut butter.
If you’re interested in more wholesome snack ideas, explore our quick and delicious Veg Grilled Sandwich Recipes That Are Quick and Delicious or the energizing Best Vegan Shake Recipe for a Healthy Energy Boost.
Conclusion
There you have it—a simple, tasty, and nutritious baby banana muffin recipe that’s perfect for any occasion. These muffins are a fantastic way to use up ripe bananas and create a wholesome treat that’s beloved by both children and adults.
Their mini size makes them convenient for portion control and ideal for sharing at parties or family gatherings.
With easy-to-find ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels. Remember, baking is about joy and creativity, so don’t hesitate to experiment with the mix-ins and flavors suggested in the tips section.
For even more delicious and healthy recipes, be sure to check out our collection of Black Bean Rice Burger Recipe Vegan Made Easy and Delicious and Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy.
Happy baking!
📖 Recipe Card: Baby Banana Muffin Recipe
Description: These mini banana muffins are soft, moist, and perfect for little hands. Made with ripe bananas and wholesome ingredients for a healthy snack.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 12 mini muffins
Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened applesauce
- 1/4 cup milk
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix mashed bananas, applesauce, milk, egg, honey, and vanilla.
- In another bowl, whisk together flours, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients until just mixed.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool before serving.
Nutrition: Calories: 90 kcal | Protein: 2 g | Fat: 1.5 g | Carbs: 18 g
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