Banana spice mini muffins
These banana spice mini muffins combine ripe bananas with warm spices like cinnamon and nutmeg, offering a wholesome snack. Easy to make with whole-grain and all-purpose flour, they provide a nutritious breakfast option.
Cook time 10 min
Prep time 15 min
Ingredients:
1 cup whole-grain wheat flour1 cup all-purpose white wheat flour
2 tsp baking soda
1.50 tsp cinnamon
1 tsp ground nutmeg
1 tsp salt
2 bananas
1/2 cup maple syrup
2 tbsp olive oil
2 egg whites
1.50 tsp vanilla extract
Banana spice mini muffins are a delicious and wholesome treat that perfectly blend the flavors of ripe bananas with aromatic spices like cinnamon and nutmeg. These mini muffins are not only easy to make but also offer a nutritious option for breakfast or a midday snack, thanks to the combination of whole-grain wheat flour and all-purpose flour.
Instructions:
Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini muffin liners.
In a large mixing bowl, whisk together the whole-grain wheat flour, all-purpose white wheat flour, baking soda, cinnamon, ground nutmeg, and salt until fully combined.
In a separate bowl, mash the bananas until smooth. Add the maple syrup, olive oil, egg whites, and vanilla extract and mix well until all ingredients are incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Place the muffin pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Enjoy your banana spice mini muffins warm or at room temperature. They make a delightful snack or breakfast treat!
Enjoy your freshly baked banana spice mini muffins, which make for a delightful and healthy snack or breakfast option. The combination of bananas and spices will leave your taste buds craving for more. Store them in an airtight container to maintain their freshness for a few days.
Banana spice mini muffins FAQ:
Bake the mini muffins at 350°F (175°C) for 10-12 minutes. They are done when a toothpick inserted into the center comes out clean.
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs attached, the muffins are ready. If it comes out wet, bake for an additional minute or two.
Yes, you can substitute maple syrup with honey or agave syrup. However, be mindful that this may change the flavor slightly.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Yes, you can use whole eggs instead of just egg whites. However, each egg adds additional fat and may change the texture slightly.
Tips:
- Use ripe bananas for a sweeter and more flavorful muffin.
- Do not overmix the batter; mix just until the ingredients are combined to avoid tough muffins.
- You can add a handful of chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Line the muffin tin with paper liners or grease it well to prevent the muffins from sticking.
- Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition per serving
12 ServingsCalories 100kcal
Protein 3.64g
Carbohydrates 20g
Fiber 1.92g
Sugar 3.31g
Fat 2.83g
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