For my first post, I can't think of a better recipe to give you than one of the first ones I ever adapted to fit my personal dietary needs while removing all added sugar, gluten, and dairy. It is a perfect snack or dessert for Vegetarians, Vegans, meat eaters, men, women, and children. My 2.5 year old LOVES them and asks for more and more!
Doesn't that look to die for?!
I really enjoy making tiny foods. There is something about being able to eat 2 or 3 and not feel guilty afterwards. The saying "You can't eat just one" applies to me with all sweet or salty treats. I can't contain myself. It's like my tummy is so happy it keeps saying, "MUST.EAT.MORE!!"
These muffins are the perfect size for little hands as well. My toddler has a thing for stuffing whole snacks into his mouth (no matter how big or small). I once gave him a regular size muffin, and he had as much stuffed into his itty bitty mouth as possible...not a pretty sight. These tiny muffins are the perfect size for those go-getters who like to devour foods in one bite. Me? I try to make them last as long as possible. I take two bites.
Wouldn't want to miss this beautiful sight in between bites would we?? :)
To help you understand how I will be doing my recipe posts from now on, I will explain a couple of things. First, there are honestly tons of ways to do each and every recipe out there. You can modify it in many ways to fit your tastes and needs. I will provide some of those options on here. I will put one or more * next to the ingredient with the explanation further down below the recipe with another * next to it so you can connect the ingredient with the other options. Next, I'm not really big on writing several paragraphs before I give you the recipe. Some days may be more chatty than others (ah hmm..today maybe?), but I know I usually just scroll on down to the recipe when I'm looking at other blogs. Why waste anyone's time? We just want the food info guys! Thirdly, you can ALWAYS make my mini desserts/snacks in regular size if you prefer, but almost always I make them tiny. Like I said earlier, I love making little things. :) Lastly, please leave comments on here or on my Facebook page about any suggestions, ideas, likes, dislikes, pictures of your completed creations, ect. I'd love feedback!
Now back to these fantastic muffins. I found the original recipe so long ago in a newspaper that I don't even remember what newspaper it came from or who it was written by. I've also baked them more times that I can count and have made numerous changes to them. The consistency of these mini muffins is more like a pound cake. They are dense without all the added fat. They are really good without the chocolate chips, but I highly encourage to add the chocolate if you can! Everything is better with chocolate!
You don't need to refrigerate these muffins for the first 3 days, but if there are any left by the 4th day you need to place them in a sealed container or bag and refrigerate or freeze them. Eat them within 7 days from the day you made them if placed in the fridge or within 3 months if frozen. I have frozen these many times and after thawing overnight in the fridge and placing in the microwave for 20-30 seconds they are just as delicious. Now, let us get those bananas ready!
The Tiny Delicious Kid-pleasing Banana Muffins
(Gluten free, dairy free, egg free, nut free, soy free, refined sugar free, Vegan, Vegetarian, low carb)
Makes 48 mini muffins or 24 medium size muffins
Ingredients
- 1 1/2 cups all-purpose gluten free flour*
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tbs cinnamon
- 1/2 cup unsweetened apple sauce**
- 1 tbs vanilla extract
- 4-5 mashed/pureed ripened bananas***
- 1/2 cup dairy free chocolate chips****(optional)
- Spray oil of choice
Directions
- In one bowl, combine flour, baking soda, baking powder, and cinnamon and set aside.
- In a large bowl combine the vanilla extract and apple sauce.
- Mash or puree your bananas. I use a food processor, but you can also use the ole bowl and fork.
- Add 1/2 of the dry ingredients to the wet mixture and mix well.
- Add bananas and mix thoroughly.
- Add the remaining dry ingredients and mix.
- If using add the chocolate chips and mix again.
- This is when I usually turn my oven on to 325 degrees and spray my mini muffin pans with spray olive oil. Turning the oven on before this seems to just waste electricity and unnecessarily heat my house as my muffins cook perfectly well doing it this way.
- Place muffin mixture in the sprayed pan cups (feel free to use paper baking cups if desired).
- Bake for 10 minutes for mini muffins or 20-25 minutes for medium size muffins.
- Wait until the muffins have cooled for the best flavor.
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| The ones down the middle have gooey yummy chocolate chips (the good kind of gooey). The ones on the outside don't, but are still full of banana goodness! |
If you like this recipe, please feel free to CLICK one of the "Reactions" below above the comments and/or add this recipe to your Pinterest board and/or share on Facebook! Thanks :)
Notes:
*I like to use the all-purpose gluten free flour with rice as the base because I am still fairly new to baking with gluten free and honestly don't have to time and money to buy several different flours and gums and learn how to put them together. I almost always buy my flour on sale when it is the same price or less than the wheat version. You can sub wheat all-purpose flour here if you eat gluten. I have not tried coconut flour, almond flour, bean flours, or others so I can not vouch for them.
**The original recipe called for 1/2 cup of oil. I sometimes like to use olive oil for a little bit of a different taste and depending on my cooking mood that day. Turns out great either way!
***Use 4 bananas if they are larger. Use 5 if they are smaller. If you use too many, the muffins will fall apart after cooked and will be extremely gooey..not in the best way. The original recipe used 1 cup sugar and 2-3 bananas. If you would like to use sugar or honey or some other sweetener be my guest, and please let me know how they turn out if you do!
****Chocolate chips are optional. I use the dairy free kind because I can not have dairy. If you are fine with milk products, you can use any kind of chocolate chips you prefer. I personally like to use the Trader Joes brand.
Nutritional Facts:
(per mini muffin without chocolate chips and made with the ingredients posted)
Cals-25, Fat-0.2g, Carb-6g, Fiber-0.7g, Sugar-1.8g, Pro-0.5g
(with 1/2 cup chocolate chips)
Cals-38, Fat-0.8g, Carb-7.5g, Fiber-0.7g, Sugar-3g, Pro-0.7g
