Mini Banana Muffin Recipes: Perfect For On-The-Go Snacking

When it comes to snacking, it’s always a good idea to have something healthy and delicious on hand. And what’s more perfect than mini banana muffins? They’re portable, easy to make, and packed with flavor. Plus, they’re the perfect size for little hands or a quick breakfast on-the-go. Here are two amazing mini banana muffin recipes you won’t be able to resist!

Recipe 1: Classic Mini Banana Muffins

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 cup plain Greek yogurt
• 1/4 cup honey
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips

Instructions:

1. Preheat your oven to 350°F (180°C). Line a mini muffin tin with paper liners or spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate larger bowl, whisk together the mashed banana, Greek yogurt, honey, egg, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the mini chocolate chips.
5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 mini muffin
Calories: 50
Total Fat: 1g
Saturated Fat: 0.5g
Cholesterol: 7mg
Sodium: 45mg
Total Carbohydrates: 9g
Dietary Fiber: 0.5g
Sugar: 5g
Protein: 2g

Cooking Time:

12-15 minutes

Equipment:

• Mini muffin tin
• Paper liners or cooking spray
• Mixing bowls
• Whisk
• Spoon or cookie scoop
• Wire rack

Serving Suggestions:

These mini banana muffins are perfect for a quick and easy breakfast, snack, or dessert. Serve them warm or at room temperature with a glass of milk or a cup of coffee.

Variations:

If you’re looking for a healthier option, try substituting the all-purpose flour for whole wheat flour and the honey for maple syrup. You can also swap out the chocolate chips for chopped nuts, dried fruit, or shredded coconut.

Substitutions:

If you don’t have Greek yogurt, you can use sour cream or buttermilk instead. You can also substitute the honey for brown sugar or agave nectar.

Storage:

These mini banana muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. To reheat, simply microwave for 10-15 seconds, or pop them in a toaster oven.

Tips:

• Make sure to mash your banana well to avoid any large chunks in your muffins.
• Don’t overmix the batter, or your muffins will be tough.
• If you’re using paper liners, spray them with cooking spray to prevent sticking.
• You can make these muffins ahead of time and store them in the freezer for a quick and easy snack.

Frequently Asked Questions:

Q: Can I use regular-sized muffin tins instead of mini muffin tins?
A: Yes, you can. Just adjust the baking time to 18-20 minutes.

Q: Can I use regular chocolate chips instead of mini chocolate chips?
A: Yes, you can. Just keep in mind that the muffins will be a bit larger.

Recipe 2: Vegan Mini Banana Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (180°C). Line a mini muffin tin with paper liners or spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate larger bowl, whisk together the mashed banana, applesauce, maple syrup, almond milk, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped walnuts.
5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 mini muffin
Calories: 60
Total Fat: 1.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 80mg
Total Carbohydrates: 11g
Dietary Fiber: 0.5g
Sugar: 4g
Protein: 1g

Cooking Time:

12-15 minutes

Equipment:

• Mini muffin tin
• Paper liners or cooking spray
• Mixing bowls
• Whisk
• Spoon or cookie scoop
• Wire rack

Serving Suggestions:

These vegan mini banana muffins are perfect for a quick and easy snack or breakfast. Serve them warm or at room temperature with a cup of tea or coffee.

Variations:

If you’re looking for a gluten-free option, try substituting the all-purpose flour for a gluten-free flour blend. You can also swap out the walnuts for pecans or almonds.

Substitutions:

If you don’t have unsweetened applesauce, you can use mashed banana or pumpkin puree instead. You can also substitute the maple syrup for honey or agave nectar.

Storage:

These vegan mini banana muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. To reheat, simply microwave for 10-15 seconds, or pop them in a toaster oven.

Tips:

• Make sure to use unsweetened applesauce to avoid any added sugar.
• If you’re using paper liners, spray them with cooking spray to prevent sticking.
• You can make these muffins ahead of time and store them in the freezer for a quick and easy snack.

Frequently Asked Questions:

Q: Can I use regular milk instead of almond milk?
A: Yes, you can. Any type of milk will work.

Q: Can I use a different type of nut instead of walnuts?
A: Yes, you can. Just keep in