There is something just innately cute about mini desserts. I can barely think of another adjective to describe them (besides delicious, of course). Anyone remember those two-bite brownies? Straight up cute. Mini muffins? So easy to eat. Not to mention, it takes about 5 of them to equate to a normal sized muffin, and I’m just generally pro-eating more (but eating smarter!)
These mini muffins are based off my OG Banana Bread recipe, and are such a great morning snack with tea or coffee! I also love to warm a few up in the oven for dessert, and eat with peanut butter and strawberries. They use spelt flour, un-refined sugar, and just a bit of coconut oil. Though my OG loaf recipe calls for a combination of both maple syrup and coconut sugar, you can also feel free to use all coconut sugar (sub 1/2 cup) or all maple syrup (sub 1/2 cup) if you only have one or the other! I used all coconut sugar with these.
Also note that removing the egg makes these muffins vegan, with no issues! They’re a definite crowd pleaser and if you’re like me, the chocolate chips are definitely not optional.
Enjoy!! Tag me if you make them!
The OG Banana Bread: Muffin Edition
- 1.5 cups Spelt flour
- 2 large ripe bananas (the riper, the sweeter!)
- 1/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash cinnamon (optional)
- 1/2 cup chocolate chips (optional)
Mix the flour, coconut sugar, pinch salt, baking soda, and baking powder in a bowl. In a separate bowl, mash bananas until smooth, add in melted and cooled coconut oil, beaten egg, and vanilla. Mix the wet ingredients into the dry. Bake at 350 degrees for approximately 25 minutes or until golden brown around the edges.
Note that you can omit the egg for a vegan bread, with no issues!