Nut-Free Mini Banana Muffins
Indulge in the wholesome sweetness of Nut-Free Mini Banana Muffins, a crowd-pleasing twist on the classic banana bread recipe that's perfect for snack time or on-the-go breakfasts. Crafted with ripe bananas, warm cinnamon, and two types of sugar for a balanced depth of flavor, these bite-sized treats are delightfully moist and completely nut-free, making them ideal for individuals with nut allergies. Simple to prepare in just 30 minutes, these muffins boast a tender crumb and a golden-brown finish, thanks to a harmonious blend of melted butter and fluffy baking powder. Bake up a batch in a mini muffin tin for perfectly portioned bites, and enjoy them fresh out of the oven or store them for later. Whether you're packing lunches or hosting brunch, these miniature muffins will quickly become a family favorite!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 240 grams all-purpose flour
- 100 grams granulated sugar
- 50 grams brown sugar
- 80 grams unsalted butter, melted
- 120 ml milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease it with cooking spray.
In a large bowl, mash the ripe bananas with a fork or a potato masher until smooth.
Add the melted butter to the mashed bananas and stir until well combined.
Mix in the granulated sugar, brown sugar, eggs, milk, and vanilla extract. Stir until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Using a small cookie scoop or a spoon, fill each mini muffin cup about 3/4 full with the batter.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the nut-free mini banana muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 198.9 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
