So mini banana muffins? They are awesome for lunchboxes because they take up very little space, don’t look like a whole cake and are freezable. These are an absolute hit here and go in Miss 4’s lunchbox all the time.  She prefers them over all the baked treats I make.

Have a bit of a giggle at the photo if you like- I asked Miss 4 to help me with the photo and she decided that she’d like to invite Lily (from Peter Rabbit) and Adeline to a tea party to eat the mini muffins.  So…I took the photo! 🙂

These muffins store really easily, I freeze them on a tray and then pop them into containers.  You could do the same with zip loc bags if that is your thing.  I don’t keep them in the fridge, although if you thought you were going to get through all thirty in one week you probably could.

These are great for using up bananas that are past their kid appeal- i.e. that are slightly less yellow than the ones in cartoons.  You need three for this recipe, so if you’ll never have three sad bananas, you can freeze them as they go brown and stockpile until you have three.  To bake with them they need to defrost for about ten minutes on the bench before using, otherwise they won’t mas up very well.

As usual with my mini muffins, these are done in a silicone mini cupcake tray.  That way they are naked- no waste for preschool and they freeze better because they liners tend to loosen in the freezer.  I’ve also used wholemeal flour, so don’t expect these to rise massively.  They are a quite filling treat, so only one or two will suffice despite their size.

Yield: 30 mini muffins

Banana mini muffins

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Egg free banana choc chip mini muffins, freezer friendly delicious recipe with yummy choc chips. Kid friendly!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1/3 cup coconut oil, melted
• 3 spotty bananas, mashed
• 1 cup wholemeal self raising flour
• 1 cup plain self raising flour
• 1 egg
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup oats
• 1/3 cup panela
• 1 cup yoghurt

Instructions

1. Preheat the oven to 180 degrees.
2. Prep a metal mini muffin tray or use a silicone one.
3. Mix the wet ingredients together.
4. Mix the dry ingredients together.
5. Add the wet to the dry.
6. Mix to combine.
7. Put teaspoonfuls into the mini muffin trays.
8. Bake 12-15 minutes or until golden.

Nutrition Information:

Yield:

30

Serving Size:

1 mini muffin
Amount Per Serving: Calories: 82 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 7mg Sodium: 108mg Carbohydrates: 12g Fiber: 1g Sugar: 4g Protein: 2g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.