“Healthier” Banana Mini Muffins
SarahDairy & Sugar Free Banana Oat Mini Muffins
15 minutes
20-25 minutes
These mini muffins are free from dairy and sweetened with maple syrup and banana - making them toddler & adult friendly snack or on-the-go breakfast.
Ingredients
⅓ cup coconut oil melted
½ cup maple syrup or honey
2 eggs
1 cup ripe banana mashed (about 2 bananas)
¼ cup dairy free milk of choice
1tsp baking soda
1 tsp vanilla extract
½ tap salt
½ tsp cinnamon
1 ½ cup flour (plain or white whole wheat)
⅓ cup oats
Optional - ½ cup of mix-ins (chopped nuts, chocolate chips, dried fruit)
Directions
Pre-heat oven to 325F, grease you muffin cup tin or you can use paper muffin cups.
Warm your coconut oil in the microwave until it’s just melted. In a large bowl beat together your coconut oil and maple syrup. (If your maple syrup is cold you may need to warm it again for a few seconds in the microwave so that the coconut oil doesn’t reset). Next mix in the in the eggs, mashed banana, and milk, followed by baking soda, vanilla, salt & cinnamon.
Use a metal spoon to mix in the flour and the oats. Mix until just combined, no need to over do-it here. If you’d like to add in any additional Mix-ins like nuts, berries or chocolate chips do that now.
Spoon mixture into the prepared muffin cups. You want them to be about two thirds full. 12 - 18 muffins (depending on the amount and type of mix-ins you’re using). Sprinkle the tops with more oats.
Bake muffins for 22-25 mins, until a toothpick comes out clean. Place muffin tin on a cooling rack to cool.
These muffins will keep for 2 days at room temp, 4 days in the fridge or up to 3 months in the freezer.