These delightful little muffins are not only simple to make but also ideal for quick kids’ snacks or to pack in their school lunchboxes. Moist and bursting with banana flavor, they’re a must-have recipe for any occasion, whether it’s a weekend breakfast or a convenient snack option for your little ones!
Ingredients
Ripe Bananas
You’ll want bananas that are medium in size and have more brown on them compared to yellow. They should be very soft to the touch and have a slightly dried out stem.
Gluten Free Flour
This recipe uses Bob’s Redmill Gluten Free 1 to 1 Baking Flour. To get the same results I highly recommend using this gluten free flour blend. All gluten free flours contain different ratios of ingredients and gums which can greatly change the outcome of the final product.
Sugar
Plain granulated sugar is all you need. I like to buy the big bag of raw sugar from Costco.
Egg
Eggs help to bind everything together. They can either be room temp or straight from the fridge.
Vanilla
For that extra flavor. Make sure to use pure vanilla extract and not imitation.
Oil
I recommend using either avocado or liquid coconut oil, but any oil will work.
Milk
I typically use regular whole milk but you could also use a dairy free milk alternative to make these dairy free.
White Vinegar
The vinegar is used to create a “buttermilk” by adding it to the milk.
Baking Soda, Baking Powder, Salt
Creates the rise to get fluffy mini muffins. I love this variety of baking powder that doesn’t contain aluminum like some others on the market.
FAQ
Can I do add-in items?
Although I haven’t tried adding in anything to the recipe yet, I think some mini chocolate chips or nuts would be a great addition to the recipe!
What is the best way to store them?
These mini muffins can be stored in an airtight container on the counter for up to 2 days, or in the refrigerator for up to a week.
Gluten Free Mini Banana Muffins
Ingredients
- 2 Ripe Bananas
- 1/3 Cup Sugar
- 1 Egg
- 2 tsp Vanilla
- 2 Tbsp Oil
- 1/4 Cup Milk
- 1 tsp White Vinegar
- 1 1/3 Cup Gluten Free Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- pinch Salt
Instructions
- Preheat the oven to 350°F
- In a measuring cup, add milk and white vinegar, stir and set aside.
- In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Then add in the sugar, egg, oil and vanilla extract, stirring until well combined.
- Add the milk and vinegar mixture to the bowl and stir.
- Next add in the gluten free flour, baking soda and baking powder. Mix to fully combine.
- Using a scoop, place the batter into a silicone mini muffin pan or lined mini muffin baking pan.
- Bake for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
- Store in an airtight container on the counter for 1-2 days or in the fridge for up to a week.
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