Healthy-ish Banana Bread Mini Muffins Recipe
Recipe type: snack, breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2-3 ripe organic bananas, peeled *
  • ⅓ cup melted organic unsalted butter
  • ½ cup of organic sugar
  • 1 organic egg, beaten
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • Dash of organic cinnamon
  • Dash of organic nutmeg
  • 1 cup all-purpose organic unbleached flour
  • ½ cup organic whole wheat flour
  • 2 tablespoons organic flax seeds or chia seeds (optional)
  • Cooking spray (canola preferred)
  1. Preheat the oven to 350°F and spray the bottoms of a 24-cup mini muffin pan with canola oil.
  2. Smash the ripe bananas with a fork until smooth in a medium sized bowl.
  3. *Sometimes I add a grated carrot or grated zucchini in with the banana. Swap a banana for a zucchini...your kids (or husband) will never know! If you use zucchini, grate and then squeeze out the excess water.
  4. Stir the melted butter into the mashed bananas / vegetables.
  5. Mix in the baking soda, baking powder, cinnamon, nutmeg, salt and flax seeds.
  6. Stir in the sugar, beaten egg, and vanilla extract.
  7. Mix in the flour. The consistency may be thick and that's ok.
  8. Drop a full teaspoon into each muffin tin. Bake for 18 - 20 minutes at 350°F. Test with a toothpick at 18 minutes. You don't want overcooked lumps of coal!
  9. Remove from oven and cool on a rack for 5 minutes. Remove muffins and continue to cool on a rack.
  10. Enjoy!
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