Fall Recipe: Mini Banana Bread Muffins

Meet my new middle-of-the-night breastfeeding snack.

Who would have thought that I would actually be excited to go to sleep so that I can wake up and breastfeed?! I mean, I love breastfeeding. It is such an amazing bonding experience with Asher. However, I don’t like waking up in the middle of the night. Who does?

It’s actually not so bad now. I am getting the hang of things, plus, I treat myself to one (or 3) of these delicious mini banana bread muffins.

I originally made these mini because I thought it would be a great “snack size”. You know, just a little pop of muffin to curb that sweet tooth? But next thing you know it’s 3am, I’ve eaten 3 muffins, and am trying to figure out if three mini muffins are equivalent to one regular sized muffin and if so- which one would have the softest top?

The things we think about at 3am! But seriously, if anyone makes these as a regular sized muffin, let me know how they are 🙂 The mini ones are de-lic-ous!

Anyways. Regardless if you need a snack in the middle of the night or not, you want to try these muffins. They are perfect for a Fall gathering, snacks in you or your kiddo’s lunch, or a warming gift for a friend.

My favorite way to enjoy these mini banana bread muffins is just plain how they are, or smothered in peanut butter and microwaved for just 5 seconds.

As always, this recipe is Gluten-Free, Vegan, and filled with love! You can store these muffins on the counter for about 4 days, in the fridge for about a week, and in the freezer for a long time! Just imagine, healthy mini banana bread muffins in the freezer at all times, just waiting to be popped in the microwave and enjoyed with a nice, hot cup of coffee. Yes.

Alright, enough rambling. Lets get to the recipe!

The Recipe

 

mini banana bread muffins
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Mini Banana Bread Muffins
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

A delicious, warm breakfast, snack, or dessert that is just the right size for one, or three!

Course: Breakfast, Dessert, Snack
Servings: 30 Muffins
Ingredients
  • 2 cups Gluten-free all purpose flour *I used Bob's Red Mill
  • 3 Ripe or over-ripe bananas
  • 1/2 cup Applesauce
  • 1 cup Coconut sugar
  • 2 Flax eggs *1 flax egg= 1 tbsp ground flax + 2 tbsp water
  • 1 tsp Baking soda
  • 1 tsp Maple extract *Vanilla works too
  • 1 tsp Ground cinnamon
  • Pinch of salt
  • Any optional add-ins *See suggestions below
Instructions
  1. Preheat oven to 350F. Line a mini muffin pan with muffin liners, or spray with nonstick cooking spray. *You will need two trays, or just make two rounds. 

  2. In a large bowl, mash bananas well with a fork. Stir in all remaining ingredients besides flour. 

  3. Carefully fold in flour. Do not over mix, but make sure the flour is mixed well. 

  4. Add mixture to muffin pan and fill almost to the top of each muffin hole (this ensures for good muffin tops). Bake for 12 minutes. You may have to do 2 rounds if you don't have more than one muffin pan. 

  5. Let cool and enjoy! 

Recipe Notes

Optional Add-Ins:

  • Dark chocolate chips
  • Walnuts
  • Raisins or cranberries

Let me know your thoughts on these warm, fall muffins! Leave a comment and rating below!

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