Higher Fiber Mini Banana Muffins

Higher Fiber Mini Banana Muffins are soft, naturally sweetened, and packed with wholesome ingredients like oats, flaxseed, and whole wheat flour. They’re perfect for breakfast, lunch boxes, or an easy snacks. Plus, their mini size makes them especially fun for little hands. They’re a simple make-ahead option for busy families looking for a fiber-rich snack everyone will love.

Kids in the Kitchen:

• Mash! Have your child use a fork to mash the bananas on a plate or use a potato masher to mash them in a bowl.
• Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking powder and salt.
• Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
• Toppings: If you want to add some extra fun to these little muffins, kids can sprinkle a few chocolate chips, rainbow sprinkle, or chopped fruit on top of each muffin.

Tip and Subs for making Higher Fiber Mini Banana Muffins:

• Flour: My favorite flour to use for higher fiber baked goods is the King Arthur Flour golden whole wheat (also know as white whole wheat). See a picture of it HERE. It has a lighter color and texture than regular whole wheat flour. 
• Flax meal/ground flax seed: This high fiber ingredient can be found at most grocery stores these days. My favorite one to use is the Bob’s Red Mill golden flax meal (seen HERE). It’s lighter in color than regular ground flax so it’d easier to incorporate into baked goods without being detected. 
• Hemp seeds: Hemp seeds (or hemp hearts, seen HERE) are high in protein, fiber, and Omegas. They can be pricey, so I like to buy them in bulk (Costco or Amazon) and store them in the freezer. 
• Gluten-free?: Yes, no problem! I tested these muffins with a gluten-free “cup for cup” flour blend and it worked out really well.
• Egg-free?: You can replace the eggs with flax “eggs” or another egg substitute for baking.
• Dairy-free? I use full-fat plain Greek yogurt in this recipe. However, you can substitute a dairy-free yogurt (the thicker the better) like an unsweetened coconut yogurt. You can replace the yogurt with milk of any kind with the muffins being a little less fluffy but still delicious.
• Helpful tools: Unbleached parchment paper liners, portion scoops, and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.

Higher Fiber Mini Banana Muffins

Little snack bites of banana muffin packed with nutritious ingredients

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine American

Servings 24 mini muffins

Equipment

• 1 mini muffin pan

Ingredients

  

• 1 cup mashed overripe banana (from about 2 medium/large brown, spotty bananas)
• 1 large egg
• 1/4 cup plain Greek yogurt (full fat or 2%)
• 2 tsp vanilla extract
• 1/4 cup neutral oil (avocado or vegetable)
• 1/4 cup maple syrup or other sweetener to taste
• 1/3 cup whole wheat, all-purpose, or gluten-free flour
• 1/2 cup quick-cooking "instant" oats
• 6 Tbsp ground flax seed (flax meal)
• 3 Tbsp hemp seeds
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• optional toppings, such as mini chocolate chips, sprinkle, or fruit

Instructions

 

• Heat the oven to 350 degrees. Spray a 24-hole mini muffin tin with oil spray or line with paper liners.
• In a large bowl, whisk the banana, egg, yogurt, oil, vanilla, and maple syrup until combined.
• In a separate bowl, mix the remaining ingredients then add to the other bowl with the banana mixture and mix until everything is just combined. (You can also just sprinkle the dry ingredients over the wet and not mix them in a separate bowl but be careful not to overman.)
• Divide the batter into the muffin cups then add on any optional toppings.
• Bake until cooked through in the center and light golden brown around the edges, 10 to 12 minutes.
• Allow the muffins to cool then store in an airtight container at room temp for 1 day then in the refrigerator for a week. The muffins can also be frozen for up to 2 months.

Keyword healthy muffins, healthy snack, high fiber, mini banana muffins

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For more healthy snacks and baked goods check out my blog post, Homemade Snacks for Kids (nut-free and nutritious)