From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
First, preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin pan with nonstick spray.
2
In a medium mixing bowl, mash the ripe bananas.
3
Then, add in the remaining ingredients. Stir together.
4
Transfer the muffin batter to the prepared mini muffin pan.
5
Bake for 10 to 12 minutes or until puffed up and golden brown.
6
Lastly, remove the mini banana muffins from the oven. Cool for 15 minutes in the pan before carefully transferring to a cooling rack.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Banana Ripeness is Critical 🍌Use bananas with brown spots and soft texture—they have higher sugar content and create more moist, flavorful muffins than yellow bananas.
- Don't Overmix the Batter 🥄Fold ingredients gently until just combined; overmixing develops gluten and creates dense, tough muffins instead of light, tender ones.
- Freeze Mini Chocolate Chips First ❄️Coat chocolate chips in a small amount of gluten-free flour and freeze them briefly before folding in to prevent sinking to the bottom.
- Preheat and Oil Your Pan Properly 🧈Use coconut oil to lightly coat mini muffin cups and preheat the oven to 375°F for 15 minutes—this ensures even browning and easy removal.
- Cool on Wire Racks Immediately ⏱️Transfer muffins to a wire rack within 5 minutes of baking to stop the cooking process and maintain optimal moisture and texture.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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