Soy-Free Mini Banana Muffins
Delightfully moist and flavorful, these Soy-Free Mini Banana Muffins are the perfect bite-sized treat for breakfast, snack time, or dessert! Packed with the natural sweetness of ripe bananas and a hint of warm cinnamon, these muffins come together effortlessly with simple pantry staples. A touch of chopped walnuts adds a satisfying crunch, while the recipe’s soy-free composition caters to dietary restrictions without compromising flavor. With only 15 minutes of prep time and a quick 20-minute bake, this recipe yields 24 perfectly golden mini muffins ideal for portion-controlled enjoyment or sharing with family and friends. Whether you're searching for soy-free baking recipes or easy banana-based snacks, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup milk
- 0.5 teaspoon cinnamon
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin or line with paper liners.
In a large mixing bowl, peel and mash the ripe bananas until smooth.
Melt the unsalted butter in a small saucepan over low heat or in the microwave, then let it cool slightly.
Add the melted butter to the mashed bananas along with the brown sugar, egg, and vanilla extract. Mix until well combined.
In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
Fold in the milk and chopped walnuts, ensuring not to over-mix the batter.
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 161.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2231 mg | 47% | |
*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.
