Mini Banana Muffins
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.
Servings: 24 muffins
Calories: 77kcal
Equipment
- Glass mixing bowl (affiliate link)
- Potato masher (affiliate link)
- Mini muffins pan (affiliate link)
Ingredients
- 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
Optional
- ¼ cup walnuts crushed, or pecan nuts
- ¼ cup vegan chocolate chips or 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.