Nut-Free Mini Banana Muffins
Perfectly moist and irresistibly sweet, these Nut-Free Mini Banana Muffins are a delightful treat for the whole family! Made with ripe bananas, warm cinnamon, and a blend of granulated and brown sugar, these bite-sized muffins are bursting with comforting flavors. Completely free of nuts, they’re an excellent choice for school lunches, snack time, or allergy-friendly gatherings. With just 15 minutes of prep and a quick bake time, this recipe is a breeze to whip up. Whether served warm out of the oven or stored for later, these mini banana muffins deliver crowd-pleasing flavor in every bite. Perfect for busy mornings or as a fun baking project, they’ll quickly become a household favorite!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease it with cooking spray.
Step 2
In a large bowl, mash the ripe bananas with a fork or a potato masher until smooth.
Step 3
Add the melted butter to the mashed bananas and stir until well combined.
Step 4
Mix in the granulated sugar, brown sugar, eggs, milk, and vanilla extract. Stir until the mixture is smooth.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Step 6
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 7
Using a small cookie scoop or a spoon, fill each mini muffin cup about 3/4 full with the batter.
Step 8
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
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.
Step 10
Serve the nut-free mini banana muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
| Serving size | 1069.1 grams (1069.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2566 |
| Total Fat 80.80g | 104% |
| Saturated Fat 46.30g | 232% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 558mg | 186% |
| Sodium 2923mg | 127% |
| Total Carbohydrate 428.00g | 156% |
| Dietary Fiber 17.20g | 61% |
| Total Sugars 198.90g | |
| Protein 45.60g | 91% |
| Vitamin D 135IU | 673% |
| Calcium 346mg | 27% |
| Iron 15mg | 81% |
| Potassium 1958mg | 42% |
Source of Calories