Ready to go bananas over a delicious treat? Get set for our Mini Banana Muffins! These little flavor powerhouses, perfect for back-to-school snack, aren't just for the kids. They're a hit with everyone who appreciates a sweet nibble that's also dairy-free and plant-based. Bursting with the natural goodness of ripe bananas, these mini muffins are a fun and nutritious addition to any lunchbox or coffee break.
This mini banana muffin recipe is definitely a surefire winner. The joy of biting into one of these perfectly moist muffins is second to none. It's not just their appealing bite-sized form that charms you, but the delight of savoring the rich banana flavor, possibly accentuated by optional mini chocolate chips, that truly steals the show.
However, the real beauty of these banana mini muffins lies in their perfect fusion of simplicity and nutrition. All you need to do is mix your ripe or overripe bananas, a bit of brown sugar, vanilla extract, and a handful of other pantry staples in a bowl. The batter comes together quickly, ready to be spooned into your mini muffin tin.
Moreover, these moist banana muffins are crafted with wholesome, plant-based ingredients. Bananas, renowned for their high fiber content, potassium, and vitamin C, star in this recipe.
Whether you're a seasoned baker or new to the game, this banana muffin recipe is set to impress. Stick around for more easy and nutritious banana recipes we're excited to share!
No matter how busy your morning may be, these banana bread muffins, inspired by our vegan banana bread recipe, can be effortlessly prepared in a jiffy. Furthermore, by preparing a batch in advance, you'll always have a delightful homemade breakfast or snack at hand, or add it to a special occasion brunch, just like our mini blueberry muffins and zucchini muffins.
This convenient mini banana muffins recipe is made with just a few ingredients:
- Mashed bananas: Not only do they infuse the muffins with natural sweetness, but their texture also adds moisture, helping to achieve a fluffy, moist crumb.
- All-purpose flour: The backbone of our muffins provides the necessary structure to hold their shape while maintaining a tender crumb.
- Brown sugar: Adds a sweetness, and its molasses content lends a depth of flavor and color to the muffins.
- Coconut oil (melted) or vegetable oil: Fat is crucial in baked goods, ensuring moistness and richness. Both oils give the muffins a tender texture.
- Vanilla extract: Enhances other flavors and brings a lovely, subtle aroma that complements the banana perfectly.
- Cinnamon: A warm spice that pairs beautifully with banana, it adds a depth of flavor and an inviting aroma to the muffins.
- Baking powder & baking soda: Our leavening agents work together to make the muffins rise and become light and fluffy.
- Chia seeds: When combined with liquid, they act as a vegan egg substitute to bind the ingredients together and add a healthy dose of fiber and omega-3 fatty acids.
- Soy milk: This helps create a smooth batter and contributes to the moistness of the muffins. Soy milk also adds a bit of protein to the mix.
- Lemon juice: When combined with soy milk, it curdles slightly to mimic buttermilk, which makes our muffins extra tender and moist.
- Salt: Balances the sweetness and enhances the overall flavors in the muffins.
- Optional - Walnuts: Walnuts are a great addition if you're a fan of a little crunch. They also add healthy fats and protein.
- Optional - Vegan chocolate chips: If added, they introduce little pockets of sweetness and chocolatey decadence that pair wonderfully with the banana.
See the recipe card for quantities.
Pro tip: Typically, one medium to large banana yields about ½ cup of mashed banana.
To make these delicious banana muffins, follow these simple steps.
- Creating a unified blend of chia eggs and dairy-free buttermilk.
- Combining the wet ingredients with dry ones.
- Executing the baking process.
Kick-off by preheating your oven to 375°F (175 ºC) – starting with a sufficiently heated oven is crucial for optimal baking results. Also, remember to employ a measuring cup to ensure accurate ingredient proportions.
Combine the chia seeds with soy milk and lemon juice in a medium bowl and let curdle; this way, you are creating a combination of chia eggs and vegan buttermilk in one bowl.
Add the rest of the wet ingredients, and mash bananas with a fork or potato masher.
Pro tip: We recommend incorporating brown sugar with the wet ingredients instead of sieving it with the dry ones. This is because brown sugar tends to clump together, making the sieving process a bit more difficult. When mixed with wet ingredients, it dissolves and distributes evenly, ensuring a smoother and more manageable batter.
Add brown sugar. Combine well. Fold all the wet and dry ingredients into one uniform batter.
In the same large mixing bowl, sift in your dry ingredients, including baking soda, flour, baking powder, and salt.
Divide the banana muffin batter evenly into the mini muffin pans; aim to fill muffin tins about three-thirds full, giving them space to rise. You will need about one heaping teaspoon for each muffin.
You're looking for a beautiful golden brown color and a clean toothpick after poking it in the middle. All in all, they'll need about 15-17 in the oven.
Helpful hint: To safely remove the mini muffins from the tin, we suggest using a knife to loosen them gently. Once they're out, transfer them to a cooling rack. For the best texture and flavor, let them cool down fully, which should take about 10 minutes, before enjoying.
Handy Hint: Feel free to experiment with this adaptable batter to create full-sized banana muffins too. Just be mindful of the size difference – you'll be using a full tablespoon of batter instead of a teaspoon – which means a little extra baking time, around 20-22 minutes, will be required. With these slight tweaks, your muffins will turn out just right, no matter their size.
🥢 How to serve
- Energizing Breakfast: Complement your muffin with a cool glass of your preferred plant-based milk – both oat and almond milk are great choices. Include some fresh fruit for a balanced, nourishing start to your day.
- Outdoor Dining: These muffins are ideal for a picnic outing. Bring them along with fresh fruit slices, a tub of dark chocolate hummus, some homemade oatmeal bars, or vegan granola bars, and cool iced tea for an uplifting al fresco meal.
- Tea Time Treat: Serve these muffins as a charming partner to your afternoon tea or coffee, along with mini vegan egg salad and tuna salad sandwiches. They make for a fantastic energy booster during the afternoon lull!
- Packed Lunch Surprise: Add a muffin to your or your child's lunchbox, accompanying a vibrant veggie wrap or salad. It's a delightful lunchtime treat that everyone will look forward to!
Adapting these mini muffins for a gluten-free diet? Here are some changes you can consider:
- Gluten-free banana muffins
- Oat Flour: Replacing All-Purpose wheat flour with oat flour introduces a slightly denser texture and subtly sweet and nutty flavor.
- Almond Flour: Expect a rich, moist muffin with a pronounced nuttiness. Remember that muffins made with almond flour may not rise as much as those made with all-purpose flour.
- Gluten-Free Flour Mixture: With our gluten-free flour blend, you can mimic the texture of all-purpose flour. Do note that the flavor might differ slightly, depending on the blend's ingredients.
- Chia Egg: Flax eggs can step in as binders like chia eggs. Your muffins' texture will stay virtually the same, perhaps with a hint of more nuttiness.
- Coconut Oil Alternatives:
- Canola Oil: Much like coconut oil, canola oil is neutral and can be used without significantly altering your muffins' flavor or texture.
- Vegan Unsalted Butter: Opting for melted butter instead of coconut oil could add richness to your muffins. The flavor might vary slightly based on the specific vegan butter you choose.
- Brown Sugar Substitute: You can also swap out brown sugar for other types like coconut palm sugar or granulated sugar.
- Zesty Banana Lemon Muffins: Give your muffins a gentle citrus spin by adding a tablespoon of lemon zest to your batter. Try two tablespoons for a vibrantly zesty variant if you like bold lemon flavor.
- Banana nut muffins: Incorporate pumpkin seeds, a mix of chopped nuts, walnuts, or pecans for an enjoyable crunch and an added nutritional boost.
- Fruit Puree Fusion: Introduce a bit of applesauce into the batter. This increases the sweetness and enhances the moistness of your muffins.
- For Chocolate Chip Aficionados: Sprinkle a handful of vegan dark mini chocolate chips into the batter for a rich, chocolatey take on this mini muffin recipe, making delicious mini banana chocolate chip muffins.
- Muffin Tins: Mini muffin tins are key to shaping your muffins. Without muffin tins, the batter would spread out, failing to create individual portions.
- Measuring Cups and Spoons: Crucial for obtaining the right ingredient quantities. As baking is a precision-driven endeavor, accurate measurements lead to the tastiest results.
- Mixing Bowl: This is the spot where all your ingredients unite. Opting for a large bowl provides ample space for mixing, minimizing the chance of any messy spills.
- Spatula: a spatula is ideal for scraping the sides of the bowl to ensure thorough ingredient blending. It's also quite handy for transferring the batter into the muffin tins.
🥡 How to store muffins?
- At Room Temperature: Once completely cooled, muffins can be stored at room temperature for about 2-3 days. Just place them in a sealed container or a ziplock bag. To prevent sogginess, consider using parchment paper between layers.
- In the Refrigerator: Consider refrigeration to keep them fresh for longer. After letting them cool completely, store the muffins in a sealed container. They can stay fresh for up to a week when refrigerated.
- In the Freezer: For an even longer storage period, you can freeze cooled muffins for up to three months. Wrap each in plastic wrap once completely cooled and place them in a freezer-safe bag or container. When ready to enjoy, thaw at room temperature or gently warm in the oven or microwave.
Keep in mind, it's essential to allow your muffins to cool entirely before storing them, regardless of your chosen method. If you store them while still warm, condensation can form, resulting in less-than-appealing, soggy muffins.
While it's possible to use unripe bananas, ripe or overripe bananas are preferred as they're naturally sweeter and mashed more easily, providing a moist, rich flavor to the muffins. If you only have unripe bananas on hand, you can still use them, but consider adding an extra tablespoon of brown sugar per banana to help replicate the sweet depth of flavor usually achieved with ripe bananas.
📚 More healthy sweet recipes
⭐ If you try this banana muffin recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Dairy-Free Banana Bread Mini Muffins (Back to School)
- 1 cup mashed bananas ~2 large
- 1 cup all-purpose flour or gluten-free flour (180 g)
- ⅓ cup brown sugar 80 g, or coconut palm sugar
- ⅓ cup coconut oil melted, or vegetable oil like olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon or pumpkin spice mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon chia seeds or flax meal
- ⅓ cup soy milk or oat milk
- 1 tablespoon lemon juice and optional lemon zest
- ¼ teaspoon salt
- Preheat your oven to 350 °F (175 ºC).
- Prepare the chia eggs by combining the chia seeds, lemon juice, and plant milk in a cup, then set aside to allow it to thicken.
- Mash the bananas with a fork or potato masher until smooth.
- Mix. In a large bowl, mix the coconut oil and coconut palm sugar, add the thickened chia mixture, followed by sieving in the flour, cinnamon, baking powder, baking soda, and salt. Ensure all ingredients are well combined but be cautious not to overmix.
- Grease a mini muffin tin lightly with coconut oil, then distribute the batter into the prepared muffin tins, filling each up to ¾ full.
- Bake your muffins on the middle rack for 15-17 minutes, or until they have achieved a lovely golden brown hue and a toothpick inserted into the center emerges clean.
- Cool the muffins by gently lifting them out of the tin with the assistance of a knife and transferring them to a wire rack. Remember, it's essential to let them cool entirely before enjoying.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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