Mini Banana Muffins are the answer to those browning bananas sitting in your fruit bowl!

If you’re looking for a use for those browning bananas, you’ve found it in these easy to make, Mini Banana Muffins. Browning bananas are actually best if you’re looking for natural sweetness as opposed to greener bananas.

Made with pantry staples, these banana muffins are the ideal lunchbox filler or family-friendly afternoon snack. They’re also not too big which helps with portion control for both our littlies and us who may be sneaking one or two.

What I really love about this recipe is that they take under 10 minutes to prepare and bakes in no time thanks to their petite size.

To make these Mini Banana Muffins all you need to do is place the bananas and wet ingredients into a food processor or blender (I used one of the mini stick blender bowls for this recipe). Blend until just combined. It’s okay if there are still little bits of banana in there as this improves the texture.

In a bowl, combine the dry ingredients together. Pour in the wet mixture and gently mix until just combined. Avoid over mixing as this will cause the Mini Banana Muffins to become dense.

Spoon the mixture into a mini muffin tray or silicone muffin cases. This mixture will make between 12-20 muffins depending on the size of your mould. Bake in an oven at 180C for approximately 10-15 minutes or until cooked through. You still want a little bounce but when tested with a skewer, you want this to come out clean.

Allow to cool slightly on a wire rack before serving. You can store these Mini Banana Muffins in the fridge or pantry for up to 5 days or pop them in the freezer for up to 3 months.

If you try making a batch of these Mini Banana Muffins, please let me know!

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HAPPY COOKING!

Mini Banana Muffins

Prep time: 10 mins | Baking time: 12-15 minutes

Ingredients:

2 medium bananas, broken into pieces

2 eggs

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 tsp vanilla

1 cup wholemeal spelt flour

1 tsp baking powder

1 tsp cinnamon

1 tbsp cacao nibs (optional)

Instructions:

Preheat oven to 180C. Grease mini muffin tray with coconut oil or lay out your silicone cupcake moulds onto a tray.

In a food processor or blender, place the banana, eggs, coconut oil, maple syrup and vanilla. Blend until just combined. Don't worry if there are bits of banana - they just add to the texture.

In a mixing bowl, combine the spelt flour, baking powder, cinnamon and cacao nibs, if using.

Pour the wet mixture into the bowl and gently stir until just combined. Avoid over mixing.

Spoon the batter into the muffin tray or moulds. Bake in the oven for 10-15 minutes or until a skewer comes out clean when inserted into the muffin.

Allow to cool slightly on a wire rack and serve. Store the remaining cooled mini banana muffins in a container in the fridge or pantry for up to 5 days.

Note:

If you really want to be decandant, you could replace the cacao nibs with choc chips. You can also keep these muffins in the freezer for up to 3 months.

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