Mini Banana Muffins
| Prep Time | 20 minutes |
| Cook Time | 18-20 minute |
| Servings |
mini muffins
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Ingredients
Large mixing bowl - Wet ingredients
- 2 1/2 cups mashed ripe banana *I blend mine in my high-speed blender
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil OR earth balance buttery spread *can substitute apple sauce or extra mashed banana
- 2 tbsp ground flax
- 2 tbsp chia seed
- 1 tbsp vanilla
- 1 tsp cinnamon
- 1/4-1/2 tsp cloves
Medium Mixing bowl - Dry ingredients
- 2 cups gluten free flour blend or Sprouted Spelt Flour for a lighter mix
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp baking soda
- 1/4 tsp sea salt
Ingredients
Large mixing bowl - Wet ingredients
Medium Mixing bowl - Dry ingredients
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Instructions
- Preheat oven to 350F.
- In a large mixing bowl, combine mashed banana, sugar, oil or butter, flax seed, chia seed, vanilla, cinnamon and cloves and mix until smooth. (For a time-saving hack - puree these ingredients in a high-speed blender, then pour into the bowl).
- In a separate medium mixing bowl combine flour, baking powder, baking soda, and salt. Mix well.
- Stir dry ingredients in to wet ingredients until well combined.
- Portion mix into mini muffin pans sprayed with coconut oil.
- Bake for 18-20 minutes.
Recipe Notes
If making large muffins scoop mix into parchment cupcake liners in regular muffin pans. Bake for 23-27 minutes.
Variation: After dry and wet ingredients are mixed thoroughly add 1 cup frozen blueberries, chocolate chips, or other frozen fruit of your choice.
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