Are you ready to indulge in a guilt-free treat that’s bursting with flavor and nutrition? Say hello to these Healthy One Bowl Vegan Banana Mini Muffins! Perfectly moist and naturally sweetened, these delightful bites are not only easy to make but also pack a wholesome punch. With just a handful of simple ingredients, you can whip up a batch in under 30 minutes, making them the ideal snack for busy mornings or an afternoon pick-me-up. Trust us, once you try these mini muffins, they’ll become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 mini muffins
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. Make sure there are no large lumps for an even texture.
- Add 1/4 cup of maple syrup to the mashed bananas and mix well until fully combined.
- Pour in 1/4 cup of almond milk and 1 teaspoon of vanilla extract into the banana mixture. Stir until all the wet ingredients are well incorporated.
- In a separate bowl, combine 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix these dry ingredients together until evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a small cookie scoop, fill each muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Healthy One Bowl Vegan Banana Mini Muffins as a delicious snack or breakfast option!
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so embrace a few lumps for a lighter texture.
- Experiment with Add-Ins: Feel free to customize your muffins by adding in nuts, chocolate chips, or dried fruits. Just keep in mind to adjust the dry ingredients slightly if you add extra moisture.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 12-minute mark. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Storage Tips: Store your mini muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Just pop them in the microwave for a few seconds to enjoy them warm!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 20g
Protein: 2g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
