Like many, we enjoy finishing the day watching Netflix with our favorite dessert-I mean PERSON by our side 😉 Let's be honest, the dessert is pretty important too. During the cooler fall and winter months, we love whipping up warm batches of mini muffins precisely for this reason. Mini muffins are well portioned (roughly 60-80 calories each), bitesized, and completely customizable based on our personal preferences. For instance, Mr. Compston is completely loyal to our Mini Chocolate Chip Pumpkin Muffins while I'm all for these👇 simple Mini Banana Muffins.
Bananas are the perfect addition to baking because they impart a delicious, natural sweetness all their own which means the need for added sweeteners is not necessary (in our humble opinion). They also add important moisture (sorry) to baked goods, keeping them tender and soft.
This simple recipe is perfectly wonderful on its own but can be jazzed up with your favorite spices (cinnamon, nutmeg, ginger) or add-ins (chocolate, walnuts) but we actually prefer them plain Jane. Experiment and find what you like best for you! That, after all, is the fun in cooking.
P.S. True life: this preggo lady forgot to take pictures during the making of this recipe so for now we've just got the finished product pics for ya 🤦♀️ That said, we will make another batch soon and include the step-by-step pics.
3 very ripe medium bananas (fresh or frozen)
⅓ cup walnut oil, or preferred oil of choice
1 tsp vanilla extract
2-3 drops almond extract, optional
1 egg or flax "egg" (1 tbsp ground flax + 3 tbsp warm water)
1 ½ cups sifted whole wheat pastry flour
1 tsp baking soda
¼ tsp baking powder*
1/16 tsp salt
⅓ cup walnuts, chocolate chips, or other add-ins, optional
*only needed if using flax egg
Pre-heat oven to 350 degrees.
Mash bananas in a small mixing bowl. Add oil, extracts, and egg, and stir to combine. In a separate bowl, combine flour, baking soda, and salt and stir to combine. Add dry ingredients to wet and stir until just combined (careful not to over mix). If using add-ins, add and gently fold in.
Spoon mixture into a greased 24-count mini muffin tin and bake for 20-22 minutes. Muffins should be slightly golden on top and a toothpick test should come out clean.