Healthy One-Bowl Banana Mini Muffins {Eggless & Dairy-Free!}
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Yields: 36 mini muffins or 12 standard-sized muffins
 
Although I might be biased, these are the BEST banana muffins I’ve ever had! They’re supremely moist and tender (basically like cupcakes!) with such a bright and irresistible sweet fruit flavor. They taste even better, moister, and sweeter after they’ve been refrigerated for 24+ hours — if you have the patience and self-control to wait that long! Leftovers will keep for at least 1 week if stored in an airtight container in the refrigerator, and they freeze really well too!
  1. Preheat the oven to 350°F. Coat 36 mini muffin cups with nonstick cooking spray. If using liners, then line 36 mini muffin cups with paper liners, and coat the liners with cooking spray. (See Notes below if you’d prefer to make 12 standard-sized muffins!)
  2. In a medium bowl, stir together the banana, coconut oil or butter, vanilla, stevia, and salt. Stir in the vinegar. Stir in the milk. Add the flour. Sprinkle the baking powder and baking soda on top of the flour (to avoid clumps and make sure the muffins bake evenly!). Stir until just incorporated.
  3. Divide the batter between the prepared paper liners. Bake at 350°F for 12-15 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: Use overripe bananas that are completely brown or black! Do not use yellow (or mostly yellow) bananas. If you do, then your muffins won’t be nearly as sweet or as moist. (See Nerd Alert #1 in my blog post above for more information!)

Measure the mashed banana by grams or by cups — NOT by bananas! Not all “medium” or “small” bananas are the same size.

This is my favorite stick-style vegan butter. Any oil will work in place of the coconut oil or vegan butter. Regular unsalted butter will also work.

I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found.

If you prefer not to use stevia, substitute ½ cup (180mL) of pure maple syrup, agave, or honey for the liquid stevia AND reduce the milk to 2 tablespoons (30mL) if using any of those liquid sweeteners. Alternatively, substitute ½ cup (96g) of coconut sugar, brown sugar, or granulated sugar in place of the liquid stevia AND reduce the milk to 6 tablespoons (90mL). (The batter should be fairly thick!)

The vinegar reacts with the baking soda to help your muffins rise and give them a more tender texture. You can’t taste the vinegar in the fully baked muffins — I promise! (Just don’t taste the raw batter!)

Any milk may be substituted for the unsweetened vanilla almond milk.

Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.

For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) should work as well, if measured like this.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour in the batter will make your muffins dry and crumbly, rather than moist and fluffy.

TO MAKE 12 STANDARD-SIZED MUFFINS: Follow the recipe as written, except in Step 1, coat 12 standard-sized muffin cups with nonstick cooking spray. (If using liners, then line 12 standard-sized muffin cups with paper liners, and coat the liners with cooking spray.) In Step 3, bake the standard-sized muffins at 350°F for 18-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2020/04/26/healthy-one-bowl-vegan-banana-mini-muffins/