Discover our Healthy One-Bowl Banana Mini Muffin recipe – a guilt-free and delectable treat perfect for breakfast or snacking. These moist, low-sugar muffins are made with mashed bananas and wholesome ingredients. Quick and easy, they’re a delightful way to satisfy your cravings while staying health-conscious.
Healthy One-Bowl Banana Mini Muffins
These Healthy One-Bowl Banana Mini Muffins are a delightful and health-conscious treat that's perfect for breakfast, snacking, or dessert. Made with mashed bananas, whole wheat flour (or gluten-free flour), and just a touch of sweetness from stevia, these mini muffins are not only delicious but also low in sugar and calories. With a quick and easy one-bowl preparation, you can enjoy these moist and flavorful bites in no time. Ideal for busy mornings or satisfying your sweet cravings without the guilt.
Equipment
- Mini Muffin Tin
- Non-Stick Cooking Spray or Muffin Liners
- Measuring cups and spoons
- Mixing Bowl
- Whisk or Mixing Spoon
- Oven
- Wire Rack
Ingredients
- 1 ¼ cups (325g) of mashed banana (approximately 2 large or 4 small — please refer to Notes before starting!)
- ½ tablespoon (7g) of melted coconut oil or vegan butter (stick-style)
- 2 teaspoons of vanilla extract
- 1 teaspoon of liquid stevia
- ¼ teaspoon of salt
- 3 tablespoons (45mL) of plain white distilled vinegar
- ½ cup + 2 tablespoons (150mL) of unsweetened vanilla almond milk
- 2 ¼ cups (270g) of white whole wheat flour or gluten-free* flour (measured as specified)
- 1 ½ teaspoons of baking powder
- ¾ teaspoon of baking soda
Instructions
- Begin by preheating your oven to the recommended temperature for your mini muffin tin (typically around 350°F or 175°C). Prepare the mini muffin tin with non-stick cooking spray or muffin liners as needed.
- In a single mixing bowl, combine 1 ¼ cups of mashed banana, ½ tablespoon of melted coconut oil or vegan butter, 2 teaspoons of vanilla extract, 1 teaspoon of liquid stevia, and ¼ teaspoon of salt. Mix these ingredients thoroughly until well combined.
- To this banana mixture, add 3 tablespoons of plain white distilled vinegar and ½ cup + 2 tablespoons of unsweetened vanilla almond milk. Stir well to incorporate.
- Gradually introduce the dry ingredients: 2 ¼ cups of white whole wheat flour or gluten-free* flour, 1 ½ teaspoons of baking powder, and ¾ teaspoon of baking soda. Mix until you achieve a smooth and uniform batter.
- Carefully spoon the batter into your prepared mini muffin tin, filling each cup to about 2/3 full.
- Bake the mini muffins in the preheated oven for the recommended time for mini muffins (usually around 9-11 minutes), or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy these delicious and healthy one-bowl banana mini muffins!
Notes
This recipe provides a convenient and wholesome option for satisfying your muffin cravings while keeping things health-conscious.
Nutrition
Calories: 35kcal | Carbohydrates: 7.4g | Fat: 0.3g | Sodium: 67.1mg
