Healthy Mini Banana Muffin Recipe

My daughter and I love to bake together. I’ve loved teaching her to read recipes, mix the ingredients, measure it all out. Cooking involves so much learning including math, English, problem-solving and science so kids can learn a lot.

Since we are home so much, this gives us a fun chance to bond – while spending next to nothing!

When I saw I had three frozen ripe bananas in my freezer (I toss them in there when they get too ripe), that told me it was time for banana bread. I always do bread, so this time, we decided to do something a little different and more toddler-friendly.

Behold. Mini muffins.

The perfect toddler-sized food.

Tips About Freezing Bananas

As you can see in the picture above, I froze these bananas whole with their skins on because I didn’t think about it. Usually, I peel the bananas, mash, and freeze them in a bag or container until there are 3 in one. If I freeze them whole, I wait until they are completely thawed then split the top and squeeze the banana out. This way, the strings tend to stay on the skin. Mash and use them.

Also, you can use banana skins to make fertilizer for the garden. It works so well.

Making Mini Banana Muffins Healthier

Growing up, muffins were loaded with butter or oil, sugar and there was nothing healthy about them. In our home, we aim to eat healthier while still having treats. This is a recipe I tweaked to reduce the amount of fat and sugar while still keeping the delicious banana muffin flavor.

I reduced the sugar and added some optional extras. My kids love them.

Mini Banana Muffins

Yields 3 dozen.  Prep time:  10 minutes / Cook time: 15 minutes

1 1/2 cups all-purpose flour

1/2 cup butter

1/2 cup sugar (I prefer brown but you can use white)

1/2 teaspoon salt

3 large bananas, mashed

1/2 coconut milk (you can use regular milk if you prefer)

1 teaspoon cinnamon

2 Tablespoons flaxseed

1 egg

Directions

Preheat oven to 350 degrees F

Spray muffin pan or use paper liners.

Cream butter and sugar. Add mashed bananas, egg, flaxseed and cinnamon. Mix well.

Add the rest of the ingredients and mix to combine well.

Use a spoon to drop batter into muffin pan (fill cups 2/3 full).

Optional Extras

Add mini dark chocolate chips, shaved almonds and oats for a punch of flavor. Chia seeds make this even healthier. You can also sprinkle oats or almonds on top.

My kids love shredded coconut added to this mix too.

What tasty/healthy options do you add to your baked goods?