Servings: 24 mini muffins 1x
Ingredients
- 2 medium-large ripe bananas, mashed (1 cup)
- ⅓ cup pure maple syrup (may sub brown sugar)
- ⅓ cup melted butter (see notes for dairy free)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (see notes for gluten free)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- Optional: ¼ cup mix-ins, such as mini chocolate chips, chopped nuts, or chopped dates (plus more for sprinkling over batter)
Instructions
- Preheat the oven to 350°F. Mist a 24-count mini muffin pan with cooking spray or line with mini-cupcake paper liners.
- In a large bowl stir together the mashed bananas, maple syrup, melted butter, egg, and vanilla.
- Add the flour, baking soda, cinnamon, and salt; stir to incorporate into the batter. Stir in any mix-ins, if using.
- Using a large spoon or a 2-tablespoon cookie scoop, portion the batter into the cups of the prepared muffin pan. Top with additional toppings or leave plain.
- Bake until lightly browned on edges, 10 to 12 minutes.
- After baking, transfer the muffin pan to a wire rack and let the mini muffins cool in the muffin pan for 5 minutes before removing them to the wire rack to cool completely.
Notes
For dairy free: Use an equal amount of melted coconut oil to replace the melted butter. Also use dairy-free mini chocolate chips.
For gluten free: Replace the flour with an equal amount of gluten-free flour blend. My favorite is Bob’s Red Mill 1-to-1 Gluten Free Flour Blend.
Nutrition Information
- Serving Size: 1 mini muffin
- Calories: 64
- Fat: 3 g
- (Sat Fat: 2 g)
- Sodium: 79 mg
- Carbohydrate: 9 g
- (Fiber: 1 g
- Sugar: 4 g)
- Protein: 1 g
- Cholesterol: 12 mg