Mini Banana Bread Muffins

Bananas and I have reached a sort of impasse. I’ve talked before about how they are genuinely gross and I hate them…however I can stomach them baked and blended into things like pancakes, smoothies and banana bread.

Banana bread is the bomb. However, last time I made it it ended up getting all stuck in the tin and I was eating chunks of it out of there with my hands like a cave person. I wanted to make it again but in an easier and less messy way – in comes my mini muffin tray! Mini food is the best.

I’ll be eating these for breakfast a lot I reckon. Of course if you don’t own a mini muffin tin you can use a normal one – just adjust the cooking time accordingly.

This recipe makes approximately 36 mini muffins.

INGREDIENTS

  • 1 large ripe banana, mashed
  • 1/2 cup soft light brown sugar
  • 3/4 cup soy milk mixed with 1 tsp apple cider vinegar
  • 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water)
  • 1/2 cup vegetable oil or other light tasting oil
  • 1 tsp vanilla extract
  • 2 cups plain flour
  • 1/4 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

  1. Preheat the oven to 180c/350f. If your muffin tray is not non-stick, line it with mini muffin paper cases.
  2. Prepare the flax egg, mix the ground flax with the water and set aside for at least 5 minutes.
  3. In the bowl of a stand mixer add the mashed banana and brown sugar and mix on low until combined.
  4. In a large jug add the soy milk mixed with the apple cider vinegar, oil and vanilla extract. Whisk together and set aside.
  5. In another bowl sift together the flour, oats, baking soda, baking powder and salt. Pour the dry ingredients into the mixer, mixing on low until incorporated. It will form a soft dough.
  6. Pour in the wet ingredients and the flax egg, beating on medium until the mixture resembles a batter.
  7. Carefully spoon a teaspoon of batter into each muffin case until all are filled. Tap the tray on the counter a few times.
  8. Bake in the oven for 8 minutes or until a skewer comes out clean.
  9. Leave the muffins to cool in the pan for 5 minutes then carefully remove them from the pan to cool on a wire wrack.
  10. Repeat for the rest of the batter.
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