A beautifully composed, appetizing shot of a stack of golden brown mini banana muffins on a minimalist white plate, with one muffin broken open to show its moist, fluffy, naturally sweetened interior with dark banana flecks. On the marble countertop, a wooden cutting board is subtly visible in the background, along with a blurred yellow banana and a hint of a white glass, all bathed in natural morning light from an east window, casting soft shadows with warm tones. The presentation is clean and tidy, emphasizing deliciousness. NO HANDS.

Mini Banana Muffins

ByMaya
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A mouth-watering, slightly off-center shot of three golden brown mini banana muffins neatly stacked on a minimalist white plate, with a half-eaten muffin showcasing its moist interior with dark banana specks resting beside the stack. The scene is on a marble countertop with a hint of the wooden cutting board in the background, illuminated by soft natural morning light, creating warm tones and soft shadows. NO HANDS.

Mini Banana Muffins

There’s a certain kind of kitchen magic that happens when you combine ripe bananas with just a few simple ingredients, especially on a slow morning. For me, the aroma of baking bananas instantly evokes a sense of comfort and home, a sweet promise of something delicious to come. That’s exactly the feeling I get with these Mini Banana Muffins – truly bite-sized wonders that transform everyday moments into something special, making them a game-changer for busy mornings and healthy snack times.

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They’re incredibly easy to whip up with such little fuss, and what makes this particular recipe sing is its dedication to natural sweetness. We’re talking about a delightful treat without any refined sugar, ensuring every bite feels both indulgent and wonderfully guilt-free. If you’re keen on keeping things simple, much like my beloved no-fuss banana bread muffins, you’ll adore how effortlessly these come together, offering a nourishing option you can feel good about. And for another perspective on embracing the healthier side of baking, you can explore more about mini banana muffins with no refined sugar from a fellow foodie.

Mini Banana Muffins: Your Go-To No-Sugar Treat
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Mini Banana Muffins: Your Go-To No-Sugar Treat

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

These Mini Banana Muffins are incredibly moist, perfectly sweet from ripe bananas, and completely free of refined sugar. A delightful, healthy bite for any time of day!

Ingredients

  • 3 medium ripe bananas, mashed (about 1 cup)

  • 2 large eggs, at room temperature

  • 1/4 cup pure maple syrup (or honey)

  • 1/4 cup melted coconut oil (or unsalted butter)

  • 1 teaspoon vanilla extract

  • 1 1/2 cups whole wheat pastry flour (or all-purpose flour)

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • Pinch of salt

  • 1/2 cup mini chocolate chips or chopped nuts (optional)

Directions

  • Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or generously grease with cooking spray. This recipe makes exactly 24 mini muffins, so you’ll use the entire tin.
  • In a large bowl, mash the ripe bananas until mostly smooth, with a few small lumps remaining for texture.
  • Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
  • In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, ground cinnamon, and salt. Make sure there are no lumps in the dry ingredients.
  • Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are fine, as overmixing can lead to tough muffins.
  • If using, gently fold in the mini chocolate chips or chopped nuts.
  • Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
  • Bake for 12-15 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
  • Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

    • Banana Magic: The riper your bananas, the sweeter and more moist your muffins will be! Look for bananas with plenty of brown spots – they’re packed with natural sugars and flavor.
    • Muffin Tin Tip: For easy release and perfect dome tops, generously grease your mini muffin tin, even if using liners. Filling cups about 2/3 full prevents overflow and ensures a beautiful rise.
    • Sweet Swaps: If you don’t have maple syrup, honey works beautifully as a natural sweetener here. For an extra boost of texture and nutrition, try adding a sprinkle of shredded coconut or a handful of finely chopped walnuts before baking.

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