These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.
Oriana’s Thoughts On The Recipe
Oh, the joy of baking for loved ones! When my adorable baby grandson was diagnosed a few months ago with an egg allergy and developed a sensitivity to oats, I knew I had to get creative in the kitchen. You know how challenging food allergies can be, especially for a baby. So, I rolled up my sleeves and crafted this super easy, allergy-friendly banana muffin recipe. It’s been a hit in my house.
I wanted these muffins to be tender, moist, and bursting with the delicious flavor of banana bread without eggs, dairy, or refined sugar. It was quite an adventure, but after several trials, I found the perfect balance.
These mini muffins are not just for babies and toddlers; they’re a delightful treat for the whole family. I confess I can hardly resist them myself!
The best part? These freezer-friendly muffins make them perfect for busy mornings or snack times. You can whip up a batch, freeze it, and have a healthy, homemade treat ready whenever you need it. Trust me, once you try them, you’ll understand why I keep going back for more.
What I Love About This Recipe
Developed with Love: I created this recipe for my baby grandson after discovering his egg allergy and sensitivity to oats. Food allergies can be such a hassle, right? Knowing that my daughter has minimal time and patience for baking, I made sure this recipe was incredibly simple.
Super Easy to Whip Up: This recipe is a breeze to put together, perfect for those days when you’re short on time. It’s all about minimal fuss and maximum flavor.
Allergy-Friendly: These muffins are egg-free, dairy-free, and refined sugar-free. They’re perfect for anyone dealing with dietary restrictions or just looking for a healthier treat.
Makes a Generous Batch: The recipe yields 24 mini muffins, ideal for meal prepping or sharing with friends and family. You’ll have plenty to go around!
Banana Bread Delight: These muffins are tender and moist and have that classic banana bread taste we all love. They’re so flavorful you won’t miss the traditional ingredients at all.
Freezer Friendly: Make a big batch and freeze some for later. These muffins thaw beautifully, making them perfect for quick breakfasts or snacks on the go.
Family Favorite: While designed for babies and toddlers, these muffins are so delicious that everyone in the family will enjoy them. I often find myself reaching for another one—they’re just that good!
Potential Cons Of The Recipe
- Texture Variations: Whole wheat flour can sometimes make baked goods a bit denser than their white flour counterparts.
- Hearty Factor: The muffins can turn out more or less hearty depending on the brand of whole wheat flour you use. Different brands have varying grind sizes and textures, which can affect the final product.
- Flavor Preferences: The natural sweetness from bananas and maple syrup might be less intense for those used to refined sugar treats.
- Storage: Because these muffins are free from preservatives, they might not last as long at room temperature.
Tips To Mitigate These Cons
- Use Whole Wheat Pastry Flour: It provides a lighter texture compared to regular whole wheat flour.
- Adjust Sweetness: Taste the batter and adjust the sweetness to your preference by adding a touch more maple syrup if needed.
- Proper Storage: Store in an airtight container and refrigerate to extend shelf life. Freeze extras to keep them fresh.
- Experiment with Flour Brands: Try different brands of whole wheat flour to find the one that gives you the desired texture. You can also mix half all-purpose flour and half whole wheat flour for a balanced texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole Wheat Pastry Flour: Provides a tender crumb. Note: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins.
- Baking Powder & Baking Soda: Essential for leavening, giving the muffins a nice rise.
- Ground Cinnamon: Adds warmth and enhances the banana flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Mashed Banana: Acts as a natural sweetener and binder. Note: The riper, the better for natural sweetness and flavor.
- Maple Syrup: Adds natural sweetness. Note: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup – 60 ml), however, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.
- Neutral-Tasting Oil: Keeps the muffins moist. You can use vegetable, canola, or coconut oil.
- Milk: Use any plant-based milk to keep it dairy-free. Note: You can also use dairy milk.
- Pure Vanilla Extract: Adds depth and enhances the sweetness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Spoon The Batter
Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a this cookie scoop.
Step 5 – Bake
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1 tablespoon cookie scoop
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Variations & Additions
Storing and Freezing Instructions
Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Frequently Asked Questions
Absolutely, just use a gluten-free flour blend instead of whole wheat flour.
Ensure that you do not overmix the batter, and use fresh baking powder and baking soda.
Absolutely! You can use regular all-purpose flour if you prefer. Using all-purpose flour will give the muffins a lighter texture compared to whole wheat flour. Substitute the whole wheat pastry flour with an equal amount of all-purpose flour.
More Muffin Recipes You’ll Love!
Recipe Card 📖
Healthy Mini Banana Muffins (No eggs, No Dairy, Vegan)
These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.
Instructions
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Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.
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Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
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In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.
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Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
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Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a small cookie scoop.
-
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins.
Maple Syrup: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.
Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Yield: this recipe makes 24 mini muffins For mini muffins, use 1 tablespoon cookie scoop
Food Allergy Swaps:
Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins use 1 tablespoon cookie scoop
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Nutrition
Serving: 1 mini muffinCalories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.2mgSodium: 89mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 0.3mgCalcium: 22mgIron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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