Would you just look at how cute these mini banana bread muffins are? They’re full of fiber and have no refined sugar. They’re also vegan-friendly and dairy-free, meaning that you can share them with everyone…if you’re willing to share! Bake up a batch or two today!
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Table of Contents
Why You’ll Love This Recipe
- Moist: These little bites of banana bread come out with the perfect moist texture.
- Sweet: Thanks to the natural sweetness of bananas, applesauce, and the right amount of maple syrup!
- Healthy: No refined sugar and only wholesome ingredients full of nutrition!
Nutrition For Mental Health
One tablespoon of whole flax seeds has 1.9 grams of protein, 3 grams of carbohydrates (2.8 grams of fiber), and 4.3 grams of fat.
The fat in flaxseeds is 27% monounsaturated and saturated fatty acids and 73% polyunsaturated fatty acids, including omega-3 fatty acid alpha-linolenic acid (ALA) and omega-6 fatty acid. A large longitudinal study found that ALA intake was associated with decreased depression in women.
Flaxseeds are a good source of copper, molybdenum, magnesium, phosphorus, and vitamin B1.
Ingredients + Substitutions
You should have all these simple ingredients in your kitchen or be able to find them at the store. If not, I have some ideas!
- Flax egg: If you don’t have what you need to make a flax egg, or you just don’t feel like it, use the store-bought vegan eggs or make a chia egg.
- Bananas: You can’t really replace a banana in a recipe that revolves around it, but if your bananas aren’t ripe yet and you can’t wait, bake them whole and unpeeled at 350°F for 5-10 minutes and let them cool before using.
- Applesauce: I’ve included my homemade raw applesauce recipe in these mini banana bread muffins, though you could use store-bought if you’d prefer.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Mini Banana Bread Muffins
Grab your mini muffin tin and get ready to whip up these vegan banana bread muffins!
- Preheat oven to 350°F/180°C. Spray muffin tin with avocado oil or place mini muffin liners in the tray.
- Prepare flax egg and set aside. Add banana to a medium-sized bowl and mash it. Add the remaining wet ingredients to bowl (including the flax egg) and stir until well combined.
- Add dry ingredients to a large mixing bowl and whisk until thoroughly combined. Pour wet ingredients over the dry ingredients and stir until well combined. (BE careful not to over-mix!)
- Divide the batter evenly between the mini muffin pan (the muffin batter should be a little below the top of each cup). (Using a small cookie scoop that is 1-1.5” is the perfect size to fill the mini muffin pan.)
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- Bake for 10 minutes. (You can use a toothpick to check if they are done. Because of the bananas, a few crumbs on your toothpick is ok.) Let muffins cool for about 5 minutes. Then, transfer to a cooling rack.
- Enjoy them warm or at room temperature.
Servings Ideas
Honestly, I’ve popped these into my mouth after letting them cool a little because I couldn’t resist the delightful aroma in my home. They were absolutely amazing, though you can elevate them further, too.
Toppings
- Glaze: Maple Glaze is a total win, especially if you want them to taste like they’ve been crossed with donuts.
- Jams: Try Raspberry Chia Jam or Strawberry Chia Seed Jam, both with that tart berry flavor that contrasts beautifully with the sweet banana taste.
Pairings
- Warm drinks: Go with a Golden Latte or Vegan Hot Cocoa to sip and savor the moment.
- Cold drinks: Refresh while you feast on these mini vegan banana bread muffins and have an Infused Grapefruit Water, Spinach Pineapple Smoothie, or Vegan Blackberry Smoothie.
- Sides: Avocado Toast, Almond Butter Toast, or Strawberry Toast can all help you round out your breakfast spread.
Storage Tips
Pop these adorable mini banana bread muffins in an airtight container and they’ll keep on the counter for up to 4 days. You can put them in the fridge to keep them for a week, or the freezer for up to 3 months, though I have to warn you…you probably won’t have any left. They go fast!
FAQ
Yes, and that’s what inspired this recipe. They’re perfect to pop at the breakfast table or bring along to work or school.
Not overmixing the batter is the key to having your muffins come out with a moist texture. Mix it too much and they’ll come out dry.
Many banana bread recipes aren’t very healthy because they use refined sugar. My recipe uses maple syrup and vanilla extract to balance the sweetness of the bananas, making it a naturally healthier choice.
More Vegan Muffin Recipes
If you tried this Mini Banana Bread Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Mini Banana Bread Muffins
Equipment
Ingredients
- 1 flax egg
- 3 tablespoons coconut oil, melted
- 1 medium overripe banana, mashed
- 1/4 cup Instant Raw Applesauce
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Instructions
- Preheat oven to 350°F/180°C. Spray muffin tin with avocado oil or place mini muffin liners in the tray.
- Prepare flax egg and set aside. Add banana to a medium-sized bowl and mash it. Add the remaining wet ingredients to bowl (including the flax egg) and stir until well combined.
- Add dry ingredients to a large mixing bowl and whisk until thoroughly combined. Pour wet ingredients over the dry ingredients and stir until well combined. (BE careful not to over-mix!)
- Divide the batter evenly between the mini muffin pan (the muffin batter should be a little below the top of each cup). (Using a small cookie scoop that is 1-1.5” is the perfect size to fill the mini muffin pan.)
- Enjoy them warm or at room temperature.
Notes
One tablespoon of whole flax seeds has 1.9 grams of protein, 3 grams of carbohydrates (2.8 grams of fiber), and 4.3 grams of fat. They are a good source of copper, molybdenum, magnesium, phosphorus, and vitamin B1. The fat in flax seeds is 27% monounsaturated and saturated fatty acids and 73% polyunsaturated fatty acids, including omega-3 fatty acid alpha-linolenic acid (ALA) and omega-6 fatty acid. A large longitudinal study found that ALA intake was associated with decreased depression in women. Storage Tips
Pop these adorable mini banana bread muffins in an airtight container and they’ll keep on the counter for up to 4 days. You can put them in the fridge to keep them for a week, or the freezer for up to 3 months, though I have to warn you…you probably won’t have any left. They go fast!
Nutrition
Did you make this recipe?
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Reference
Lucas, M., Mirzaei, F., O’Reilly, E. J., Pan, A., Willett, W. C., Kawachi, I., Koenen, K., & Ascherio, A. (2011). Dietary intake of n-3 and n-6 fatty acids and the risk of clinical depression in women: a 10-y prospective follow-up study. The American journal of clinical nutrition, 93(6), 1337–1343. https://doi.org/10.3945/ajcn.111.011817
These are so simple and delicious!
Yay! So glad you like it!