Mini Banana Bread Muffins
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!
Servings: 24 Mini Muffins
Calories: 53kcal
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
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. 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!
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
Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 114mg | Potassium: 36mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.4mg
