Print
Gluten Free Banana Nut Mini Muffins
Gluten Free Banana Nut Mini Muffins are soft, squishy, and irresistable! Naturally sweetened and easily made vegan, too.
Servings 28 mini muffins
Calories 101kcal
Ingredients
- 1 cup very ripe mashed banana ~3 small bananas
- 3/4 cup pure maple syrup not pancake syrup
- 1/2 cup butter or vegan butter softened to room temperature
- 1 egg OR 1 flax egg
- 1 teaspoon vanilla extract
- 2 cups gluten free baking flour blend WITH binder see notes
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecan halves chopped
Instructions
- Preheat oven to 350 degrees then spray a 24-count mini muffin pan with nonstick spray and set aside. (No need to spray if using a silicone muffin pan)
- 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 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 pan before transferring to cooling rack to cool completely.
Video
Notes
- I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
- Store mini muffins in an airtight container on the counter for 1-2 days, or in the fridge for 3-4 days.
Nutrition
Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 79mg | Potassium: 49mg | Fiber: 1g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 0.4mg