Higher Fiber Mini Banana Muffins
Little snack bites of banana muffin packed with nutritious ingredients
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.