Grab & Go Vegan Banana Mini Muffins (4 ingredients!)
Just in case you spent the weekend doing anything else besides making food for the week ahead (e.g., enjoying the outdoors, sleeping in, tackling chores, or having fun with friends and family), I have a recipe you can whip up asap. It will generate a small mountain of grab-and-go snacks for the busy days ahead.
It has 4 ingredients and is so easy, you can memorize it the first time you make it.
It’s my healthy Banana Flax Almond Mini Muffins.
What Makes these Banana Almond Flour Muffins Unique?
The sweet and tender bites of banana goodness are:
- Made with 4 ingredients
- Added sugar-free
And…they taste like cake!!!
Ingredients for Banana Almond Flour Mini Muffins
To make the muffins, gather some:
(optional salt, too).
You will need a full cup of mashed, very ripe banana for the recipe. It will take about 2 to 3 large bananas to create this amount. It is important to measure the mashed banana rather than go by total number of whole bananas since sizes can vary tremendously.
How to Make the Mini Muffins
Once the banana is mashed and measured, transfer it to a medium bowl and stir in the flaxseed meal. Let the mixture stand for 5 minutes (time for the flax to gel) and then mix in the almond flour, baking powder, and optional salt until blended.
All kinds of additional flavorings can be added to the batter, such as vanilla, almond extract, citrus zest or spices. They are not necessary, though; the basic version is packed with plenty of flavor!
Stick with a mini muffin pan. Without the structure of eggs or gluten, this batter does not fare well in large pans (rise and fall). This includes standard size muffin cups and loaf pans. Also, the longer baking time required from bigger muffins and loaves leads to scorching.
Bake in a preheated 350F oven for 14 to 16 minutes until risen and tops appear dry and light golden brown. Without added sugar, these muffins will not turn a deep golden brown like traditional muffins; they will only becoming darker brown at the outer edges.
Let the muffins cool in the muffin pan for 5 minutes before running a butter knife around the edges of each cup. Remove the muffins and cool completley on the cooling rack.
Next step: EAT!
Happy baking, everyone!