Whelp, I think I found the culinary equivalent of my 2 year old son Cameron – Gluten Free Banana Nut Mini Muffins! Just like my Cam Cam, these two bite treats are tiny in size, soft and squishy, naturally sweet, totally bananas, and a little nutty, too. ;)
I came to this conclusion while watching Cameron stuff his face with a mini muffin (after licking it all over, as one does) and couldn’t help but laugh over the similarities. Then he started laughing because I was laughing and, well, we haven’t stopped since. That’s Cameron for you! The sweetest toddler you’ll ever meet who, like Ben, Lincoln, and myself, can’t get enough of these naturally sweetened mini muffins.
Just like Cam, they are irresistable!
Easy Breakfast and Snack Idea
I’ve made countless batches of gluten free, dairy free, easily made vegan Banana Nut Mini Muffins over the past couple of weeks to have on hand for easy breakfasts and snacks for the boys, and a nibble for yours truly anytime I need a little somethin’ somethin’.
(Although, I’m pretty sure losing track of how many mini muffins you’ve popped over the course of an afternoon makes somethin’ somthin’ count as DEFINITELY SOMETHING!)
Both maple syrup and mashed banana in the batter sweeten the muffins naturally, and provide a soft and doughy texture to the mini muffins, while cinnamon and nutmeg pump up the comfort factor. Oh my goodness, they are SUCH a treat.
The recipe for Gluten Free Banana Nut Mini Muffins is sponsored by my friends at Fisher Nuts. I chopped up their preservative-free Pecan Halves to fold into the batter and give each mini muffin extra texture, flavor, and crunch. I think nuts are often overlooked as a healthy snack for kids who are old enough to eat them, but I offer them often. Cam prefers pecans, which I break into thirds for him, while Lincoln’s a fan of almonds. I pair them with a few dried cranberries and an occasional sprinkle of chocolate chips if I’m feeling like a cool Mom at snack time.
With Christmas coming up, I’m deeming Banana-Nut Mini Muffins perfect to have around for out of town guests. Put out a basket next to the coffee maker in the morning, or let your friends and family know where they’re at so they can grab a bite anytime they like. Made in 1 bowl with just a whisk and spatula, they’re easy to make and packed with flavor. I can’t wait for you to try them!!
How to Make This Recipe
Start by whisking together mashed banana, pure maple syrup, butter or vegan butter, egg OR flax egg, and vanilla in a large mixing bowl.
Add measure for measure / 1:1 gluten free baking flour, baking soda, cinnamon, nutmeg, and a pinch of salt then whisk to combine.
Next add Fisher Pecan Halves that have been roughly chopped then fold into the batter with a spatula.
Scoop 2 Tablespoons worth of batter into each cup of a mini muffin tin that’s been greased very well then bake for 10-12 minutes at 350 degrees. These mini muffins are BANANAS (sorry, had to) warm, but I like them best the day after they’re baked as they get even softer after sitting covered on the counter. YES. YUM!!! I hope you love these mini bites as much as we do – enjoy!
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Gluten Free Banana Nut Mini Muffins
Description
Gluten Free Banana Nut Mini Muffins are soft, squishy, and irresistable! Perfect for a quick gluten free breakfast or snack. Naturally sweetened and easily made vegan, too.
Ingredients
- 1 cup very ripe mashed banana (about 3 small bananas)
- 3/4 cup pure maple syrup
- 1/2 cup butter OR vegan butter, softened to room temperature
- 1 egg OR 1 flax egg
- 1 teaspoon vanilla
- 2 cups gluten-free 1:1 or “cup for cup” flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup Fisher Pecan Halves, chopped
Directions
- Preheat oven to 350 degrees then spray a 24-count mini muffin tin with nonstick spray and set aside.
- Add mashed bananas, maple syrup, butter, egg or flax egg , and vanilla to a large bowl then whisk vigorously until combined (alternatively you could use a stand mixer or hand mixer.) Add flour, baking soda, cinnamon, nutmeg, and salt then whisk until combined. Fold in chopped pecans.
- Scoop 2 Tablespoons worth of batter into each mini muffin cup then bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean (err on the side of under-baking vs over-baking.) Cool for 5 minutes in the muffin tin before transferring to cooling rack to cool completely. Store in an airtight container on the counter for 1-2 days, or in the fridge for 3-4 days.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Great recipe! Easy to follow, quick to put together and the muffins are SOOOO yummy! I made regular size muffins. I baked them at 350 for17 minutes. This mix made 18 muffins. We also added craisins. I’m already making a second batch! Thanks for the wonderful recipe!
SO glad you loved them, Kim!! Thank you so much for your feedback and recipe rating!
Since the new year, I’ve been trying to “eat clean” and have been staying away from gluten and animal-based proteins as much as possible. So I opted for the vegan butter and flax egg. I also substituted monk fruit maple syrup for pure maple syrup. I am a novice when it comes to baking but these turned out great. So delicious. Thank you!
This may be a silly question, but if I’m making regular sized muffins, do I still keep them in for 10-12 min?
I would like to make your banana bread muffins. How could I alter the cooking time to make it into a loaf instead of muffins? Thank!
Hi Kamby! I haven’t tried making this recipe as a loaf instead of muffins so I can’t say for sure.
Can you tell me which gluten free flour mix you prefer? Recently diagnosed with celiac and haven’t tried baking anything yet. Am overwhelmed with the options and reviews of mixes. These look so good. I love anything banana.
Hi Lulu! I totally understand. I like the Bob’s Red Mill Gluten Free 1:1 Baking Flour (blue bag) and King Arthur Flour Gluten Free Baking Blend. Also, not trying to come off salesy, but have you seen my How to Go Gluten Free ebook? It walks those who are newly diagnosed through “what’s next” after their diagnosis. https://iowagirleats.com/gluten-free-for-beginners/
Hi. May I use walnuts instead of pecans?
Sure!
Do any of your recipes have nutritional information? Thanks:)
Hi Kimberly! I don’t calculate nutritional information for my recipes.
I know this negates the gluten-free factor, but we would all-purpose flour work in the same quantity?
Hi Emily! Yes, that should be fine!
Day 2 muffin making. I had a disaster yesterday, but these muffins smelled so heavenly while they were baking, and what I could dig out of my muffin pan tasted so good, I decided to give it another try. I am like a dog with a bone. I don’t know what happened yesterday, but today!s muffins were PERFECT!!!!
Sorry to hear that, Julie! I have made these many times without incident. Did you spray your muffin tins with nonstick spray?
Love your recipes! Can you list the nutritional info please. I especially need to know being a type 1 diabetic and with kidney disease. Thanks
I’m wondering how these would taste with Almond Flour? Any thoughts?
Hi Rachel! You would need a gluten-free flour blend with a binder such as xanthan gum, versus a single flour like almond flour I hope that helps!
I didn’t have any ripe bananas yesterday but really REALLY wanted to make these…so I used pumpkin, added a few classic pumpkin pie spices plus mini chocolate chips, and they turned out sooo good. *drool* Thanks for posting the recipe!! <3
YUM!! Great idea, Meg – I’m going to try that. Thanks for the tip!!
These look amazing! I can’t wait to make these. As a mom of a toddler with allergies, trying to navigate cooking for him, I just have to say THANK YOU for giving recommendations for substitutes in the recipe. I can’t tell you how helpful it is. <3
It is my pleasure! I know first hand how difficult it is to deal with food allergies!
Looks delicious!
Yum, these look great! I love the different variations on banana muffins, it’s always good to switch them up a bit for variety!
I’ve contacted Fisher before about gluten in their products, and they talk about cross contamination possibilities in their facilities and give the warning of if you are sensitive (celiac disease) you may be affected. Did they update this info so you could eat these? Honestly just wondering, much cheaper than the gluten free nuts I have to buy online.
Good question! This is something I have discussed with Fisher as I continue to make sure the partnerships I enter into are in the best interests of my business, my health and, most importantly, the health of the people I reach. Fisher doesn’t label their products as gluten-free because the processing plant they use also manufactures gluten containing products. Fisher Nuts are not manufactured on lines shared with gluten containing products but since gluten is present in the plant, they won’t make the leap to label the nuts as gluten-free, which I applaud them for. All that said, as an extremely sensitive celiac I have never once had an issue with their nuts which is why I feel confident in continuing to consume and promote them. If that changes at any point in the future, I would immediately take a step back from the partnership – something Fisher Nuts and I have discussed as well!
Would coconut oil work in lieu of vegan butter? They look divine!
Ooo I can’t say for sure as I haven’t tested it but let me know if you give it a go!