Mini Banana Muffins
Start your day with bite-sized bliss: these Mini Banana Muffins are a healthy snack that tastes like your favorite banana bread but in a perfectly portable treat.
Ingredients
- 1 tsp baking powder (aluminum-free)
- ½ tsp ground cinnamon (optional, but adds warm spice)
- 2 large very ripe bananas mashed (about 1 cup) (look for lots of brown spots)
- ⅓ cup plain Greek yogurt (whole milk brand for extra creaminess)
- ¼ cup pure maple syrup or honey (for natural sweetness)
- 1 large egg (at room temperature)
- 2 tbsp light olive oil or melted coconut oil (keeps them moist)
Instructions
- Preheat oven to 350°F and lightly grease a 24-cup mini muffin pan (or line with mini papers).
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon until evenly blended.
- In a separate bowl, mash the bananas until mostly smooth, then stir in Greek yogurt, maple syrup, egg, oil, and vanilla.
- Pour the wet mixture into the dry ingredients, folding gently with a spatula until no streaks of flour remain.
- Using a small cookie scoop or two teaspoons, fill each mini well about two-thirds full.
- Place in the oven and bake for 12–14 minutes, rotating halfway through to ensure even browning.
- Let the muffins rest in the pan for 2 minutes, then transfer to a wire rack.
Notes
• Bananas: The riper, the sweeter—brown-spotted fruit is your friend.
• Flour swap: Bob’s Red Mill gluten-free flour works great, just add an extra egg white for structure.
• Yogurt: Use plant-based yogurt in a 1:1 ratio for a dairy-free twist.
• Flour swap: Bob’s Red Mill gluten-free flour works great, just add an extra egg white for structure.
• Yogurt: Use plant-based yogurt in a 1:1 ratio for a dairy-free twist.