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Small-batch banana muffins

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Small-batch banana muffins
Want a smaller batch of muffins? Try this recipe for banana muffins.

Want a smaller batch of muffins? Try this recipe for banana muffins.

Sometimes you just want a few muffins. Or mini muffins. Sometimes you don’t have a lot of flour. Sometimes you are going away for the weekend and want to take a healthy, portable breakfast with you, and this is what you come up with. (Er, this is what I came up with recently.) These muffins are perfect for any of those times.

As a bonus, these muffins don’t OD on added sugar. They don’t need it because they get sweetness from fruit. They’re naturally fat free! (Although if you want to butter them after baking, no one will blame you.) We make them gluten free, but you can use regular flour too. You don’t even need eggs.

Ingredients

One large banana
1 cup flour (I used King Arthur Flour gluten-free)
1/2 cup applesauce
1/2 cup cane sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 to 1 tsp cinnamon, to taste
optional vanilla extract
optional diced nuts

Directions

Mash the banana in a bowl until it is like a paste. Stir in the applesauce, then the sugar, until the mixture is smooth. Add the flour, baking powder, baking soda, salt and cinnamon (and any additional mix-ins). Don’t stir too much, or the muffins will be tough.

Spoon the muffin batter into muffin tins or molds, and bake for about 10-12 minutes at 325 degrees F. Makes about 24 mini muffins or 12 small muffins.

These muffins are naturally fat-free, egg-free (they're vegan!) and don't use a lot of added sugar. We make these muffins gluten-free.

These muffins are naturally fat-free, egg-free (they're vegan!) and don't use a lot of added sugar. We make these muffins gluten-free.

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This is an original recipe. All recipes on this site are original unless otherwise stated.

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