Discover the joy of plant-based baking with our delightful mini banana muffins. Perfect for a back to school snack, these dairy-free treats are a sweet surprise everyone will love.
Ingredient Group: Fruit, Dried Fruit & Nuts, Grain Recipes
Servings: 24muffins
Calories: 77kcal
Author: Gustavo De Obaldia
Equipment
Glass mixing bowl(affiliate link)
Potato masher(affiliate link)
Mini muffins pan(affiliate link)
Ingredients
1cupmashed bananas~2 large
1cupall-purpose flouror gluten-free flour (180 g)
⅓cupbrown sugar80 g, or coconut palm sugar
⅓cupcoconut oilmelted, or vegetable oil like olive oil
1teaspoonvanilla extract
½teaspooncinnamonor pumpkin spice mix
1teaspoonbaking powder
½teaspoonbaking soda
1tablespoonchia seedsor flax meal
⅓cupsoy milkor oat milk
1tablespoonlemon juiceand optional lemon zest
¼teaspoonsalt
Optional
¼cupwalnutscrushed, or pecan nuts
¼cupvegan chocolate chipsor chopped baking dark chocolate
Cups - Metric
Instructions
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.
Video
Notes
To make this recipe soy-free, consider using oat milk or almond milk in place of soy milk when preparing the vegan buttermilk and chia seed mixture.