Mini Banana Muffins (Toddler Approved)

5 from 2 votes

Mini Banana Muffins (Toddler Approved)

These fluffy and moist, one-bowl Mini Banana Muffins use whole wheat flour and maple syrup and tastes just like a classic banana bread, except in a mini muffin format. They’re so quick and easy to make even our toddler can do it, making it the perfect breakfast, snack or even after-dinner dessert.

Prep Time5

Cook Time20

Cooling Time5

Total Time30

Course: Breakfast, Brunch, Snack

Cuisine: American, Canadian, north american

Keyword: Easy Recipe, easy snack, snack ideas, toddler recipes

Servings: mini muffins

Calories: 74kcal

Author: Philip Lago and Mystique Mattai

Ingredients

3 ripe bananas
⅔ cup maple syrup
1 egg
1 ½ cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
⅓ cup avocado oil

Instructions

Preheat oven to 350°F.
In a large mixing bowl, mash bananas along with maple syrup and the egg until combined. The bananas should be broken into chunks about the size of a pea.
Add the flour, cinnamon, baking soda, baking powder, and salt. Stir with a spatula until just combined - it is ok if there is a little dry flour as it is better to under mix then over mix.
Pour in the oil and fold the batter until the oil is just incorporated.
Spoon the muffin batter into the muffin tin molds. 1 tablespoon of batter will make a rounded muffin top, and 1 ½ tablespoons of batter will give you a large overflowing muffin top.
Bake the muffins for 18-22 minutes until golden brown on top and cooked through. A toothpick or knife inserted in the center of the muffins will come out clean if they are cooked through.
Allow the muffins to cool in the tin for 5 minutes before removing them and transferring to a wire rack to cool completely. Repeat baking with remaining batter if necessary.

Notes

Scroll up to view a visual walk-through of the recipe.

Bananas: Ensure the bananas are quite ripe. Look for the peel to be mostly light brown with dark brown spots covering half or more of the banana.

Mixing: It is important NOT to over-mix the batter for light and fluffy muffins. It is better to slightly under-mix that batter than to over-mix, which will result in slightly dense muffins.

Oil: This recipe works best using oil, avocado is our preferred for baking, but extra virgin olive oil will work also. If using butter, the texture will be slightly less moist.

Additions: Dry additions, such as nuts or chocolate chips can be added along with the dry ingredients, about 1 cup. For other additions such as fruit, dust them in flour and fold them into the batter just a couple of times after folding in the oil.

Oven setting: For our oven, using the convection/fan setting for 18 minutes results in a perfectly cooked muffin.

Storage: Muffins keep at room temperature, covered for 2-3 days.

Freezing: Mini banana muffins freeze very well. Once cool place on a baking sheet or wire rack and freeze for 1 hour, then transfer to a freezer-safe container or bag for storing up to 3 months. Remove the day before you want to eat them.

Nutrition