The perfect low-sugar, tasty and moist 2-bite mini banana muffins your little ones will love.
These healthy little morsels are so easy to make and will keep for months in the freezer. If you would like a nut-free version, just swap the almond meal with finely ground sunflower seeds and if your kids love chocolate, pop in some 70% organic chocolate drops. You won’t have any waste or crumbs from this recipe as they are the perfect size for kids.
- 2 lge ripe banana(s), broken into thirds
- 2 lge egg(s)
- 4 soft Medjool date(s), pitted
- 2 Tbsp honey (unprocessed)
- 2 tsp vanilla extract (organic)
- 2 cups almond meal/flour
- 1/4 cup arrowroot flour, or tapioca
- 2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt
- Optional 70% organic dark chocolate, drops or chips
Preheat oven to 165c (fan-forced). Use 2 mini muffin trays, I use a 24-hole and a 12-hole silicon mini muffin tray (my muffin tray holes are very small, they only take two heaped teaspoons of the mixture so I make lots and freeze half).
Add the bananas, eggs, dates, honey and vanilla to a food processor. Process until smooth.
Add the almond meal, arrowroot, baking powder and salt, and process until just combined.
Fill each muffin hole with two heaped teaspoons of mixture and if you would like to add chocolate chips, use a wooden skewer to poke in 5 – 6 chocolate drops/chips.
Bake for 20 minutes. Allow to cool in the trays for 10 minutes and while they are still warm gently use your fingers to push up from the bottom of the silicon holes to remove each muffin. (Once completely cooled they may stick a little when removed.) Place on a wire rack to finish cooling.
Store these mini banana muffins in a sealed container for up to 4 days at room temperature or up to 7 days in the fridge. Suitable to freeze for up to 6 months.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied