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    home » Recipes » Lunchbox Recipes

    Mini banana muffins

    Published: Aug 8, 2015. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    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.

    tea party mini banana muffins

    Banana mini muffins

    Egg free banana choc chip mini muffins, freezer friendly delicious recipe with yummy choc chips. Kid friendly!
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    Course: Freezer Friendly
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 30 mini muffins
    Calories: 82kcal
    Author: Kylie
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    Ingredients

    • ⅓ cup coconut oil melted
    • 3 spotty bananas mashed
    • 1 cup wholemeal self raising flour
    • 1 cup plain self raising flour
    • 1 egg
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ cup oats
    • ⅓ cup panela
    • 1 cup yoghurt

    Instructions

    • Preheat the oven to 180 degrees.
    • Prep a metal mini muffin tray or use a silicone one.
    • Mix the wet ingredients together.
    • Mix the dry ingredients together.
    • Add the wet to the dry.
    • Mix to combine.
    • Put teaspoonfuls into the mini muffin trays.
    • Bake 12-15 minutes or until golden.

    Nutrition

    Serving: 1mini muffin | Calories: 82kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 108mg | Fiber: 1g | Sugar: 4g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
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    Reader Interactions

    Comments

    1. Cale says

      October 06, 2017 at 6:44 pm

      Just wondering what Panela is and is there a substitute for it, if i dont have some or cant find it?

      Reply
      • Kylie says

        October 06, 2017 at 7:20 pm

        Hi Cale!
        So...panela is a type of cane sugar. So you can sub with whatever sugar you like. For lower GI try coconut sugar! I hope that helps!

        Reply

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