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 soft and squishy, tiny in size, totally bananas, and a little nuts, 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, craziest kid you’ll ever meet who, like Ben, Lincoln, and myself, cannot get enough of these babies. Just like Cam, they are irresistable!
I’ve made batch after batch 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 that 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 keep the muffins doughy and soft, while cinnamon and nutmeg pump up the comfort factor. Oh, 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!!
Start by whisking together 1 cup 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, and 1 teaspoon vanilla.
Add 2 cups “all-purpose”/1:1 gluten-free flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt then whisk to combine.
Next add 1/2 cup 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 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
Gluten-Free Banana-Nut Mini Muffins are soft, squishy, and irresistable! Perfect for a quick, gluten-free breakfast or snack. Naturally sweetened with a vegan option too.
- 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
- 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.