u003cstrongu003eCan I add chocolate chips to this muffin recipe?u003c/strongu003e

Feel free to add your favorite mix-ins to the batter. I love chopped walnuts, vegan mini chocolate chips, or dried cranberries for variation.

Can I use a regular muffin tin instead of a mini muffin tin?

Absolutely! Just be aware that you may need to adjust the baking time slightly. Start with 15-18 minutes, then check for doneness with a toothpick.

How do I store banana mini muffins?

Extra muffins can be frozen for later use by placing in a freezer bag or container for about 4-5 months. Otherwise, you can store your muffins on the counter or in the fridge for up to 5 days.

Can I substitute the whole wheat flour?

I have used all-purpose flour and a gluten-free flour blend and they turned out great. You can try using coconut flour, almond flour, or oat flour for gluten-free options.

How do I store the muffins and the batter?

You can store your healthy vegan muffin batter in the fridge or freezer. For refrigeration, transfer the batter to an airtight container and store it in the fridge for up to 1-2 days. For freezing, portion the batter into muffin cups and freeze until firm. Then, transfer the portions to a zip-top freezer bag and store them for 1 month. When you're ready to bake, you can bake straight from the fridge or freezer and add a few extra minutes to the baking time.

Healthy Banana Mini Muffins (Vegan and Oil Free)

Description

These mini healthy banana muffins are a delicious and nutritious treat that are perfect for breakfast, snacking, or dessert.

Ingredients

Units Scale

1 cup banana (about 3 ripe bananas (300 g)
1/4 cup apple sauce (or 2 flax eggs)
1/4 cup maple syrup (or agave)
1 teaspoon vanilla
1/4 cup plant-based milk
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole wheat flour
1/2 cup walnuts (chopped)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat oven to 350°F (180°C). Lightly spray the mini muffin tins with cooking spray or line with paper liners.
Mash the Bananas: In a mixing bowl, mash the bananas with a fork or potato masher until smooth.
Mix Wet Ingredients: Add the apple sauce, maple syrup, vanilla, and milk to the bowl and mix with the mashed bananas until well combined.
Combine Dry Ingredients: In a separate bowl, combine cinnamon, baking soda, salt, walnuts, and whole wheat flour.
Mix Wet and Dry Mixtures:Add the dry ingredients to the wet ingredients and mix until just combined. Don't over-mix.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake the Muffins: For mini muffins, bake for 10-12 minutes or until. For regular-sized muffins, bake for 15 - 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let Cool: Remove and let rest for 5 minutes before removing from the muffin tin.

Notes

Nutritional profile is only an estimate.

I have prepared this batter numerous times and the quantity of mini muffins yielded tends to fluctuate based on the muffin tin filling level. From my experience, you can anticipate a muffin count ranging between 28 to 32.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: breakfast, dessert, snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 3 muffins
Calories: 45
Sugar: 3
Sodium: 64
Fat: 1
Saturated Fat: 0.1
Carbohydrates: 8
Fiber: 1
Protein: 1
Cholesterol: 0 mg