Go Back
–+ servings
Print Recipe
5 from 2 votes

Mini-batch Banana Bread Muffins

Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: banana, banana bread, easy recipes, gluten-free, low sugar, mini-batch, muffins, peanut butter cups, plant-based, small-batch, vegan
Servings: 2 muffins
Calories: 167kcal

Equipment

  • Muffin pan or ramekin

Ingredients

  • 1/2 ripe banana, mashed (about 60 g) sub 1/4 cup applesauce or pumpkin
  • 1 tbsp oil (15 g) sub any nut/seed butter
  • 1 tbsp sugar (12 g) sub maple syrup or other sweetener
  • drop of vanilla extract
  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp ground cinnamon
  • pinch of salt

Instructions

  • Preheat oven to 350F and grease two cavities of a muffin pan.
  • In a small bowl blend banana, oil, sugar, vanilla.
  • In a mug whisk together flour, baking soda, baking powder, cinnamon, salt.
  • Add dry into wet and combine via folding (don't overmix). If the batter seems too dry add 1 tsp water/milk at a time and mix.
  • Fold in any chocolate/nuts (this is optional) and transfer to muffin pan.
  • Bake 20-23 minutes or until centers are done, cool on a wire rack and enjoy!

Nutrition

Serving: 1 muffin | Calories: 167kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 107mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg