Mini Vegan Banana Muffins

Mini Vegan Banana Muffins. Guest blogger Estela Schnelle RD of Weeklybite.com makes these delicious Mini Vegan Banana Muffins for her adorable little girl — they’re the perfect size for little hands.  And as I found out when I tried them over the weekend, they are perfect for grown ups too!  Especially when you want just a little bite and not a giant muffin.  Enjoy!

Ingredients:

  • 2 cups whole wheat pastry flour (you can use all-purpose flour too)
  • 1/2 cup sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 very ripe bananas (mashed)
  • 1/2 cup apple sauce
  • 1/2 cup canola oil
  • 1 tablespoon vanilla
Directions:

Preheat oven to 325 degree. Spray your mini-muffin pan with non-stick cooking spray.

In a large bowl combine the flour, sugar, baking soda, and salt. Whisk together to combine. Set aside. In a smaller bowl, combine your apple sauce, canola oil, vanilla, and mashed bananas. Stir until all ingredients are combined.

Add your wet ingredients to your dry ingredients. Stir until all ingredients are mixed through.

Using a small spoon or a melon ball scooper, scoop the muffin batter into the muffin tin. Only fill each cup 3/4 full.

Bake for 20 minutes rotating pan once halfway through cooking.

For more on Estela, see her bio under Guest Contributors and visit her site, Weeklybite.com.

Comments

  1. These sound amazing! I make banana muffins/bread weekly with our leftovers and use honey as the sweetner… I will try this out at the end of the week. Thanks AFH :)

  2. I will make these for my Friday treats at the office.

  3. I shred some carrots or zucchini and add to muffins. Even blueberry muffins get something else added to sneak in more veggies/fruits!

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