Naturally sweetened from banana and dates these Mini Banana Bread Muffins are so easy to make and perfect for a healthy grab and go breakfast or snack! The batter comes together in a blender and the muffins freeze wonderfully! This is my go-to recipe when I have over ripe bananas and the mini size is perfect for baby and kids little hands! I love them simple and eat them with a little of peanut butter and jam, but you can add your own variations by adding to the mixture some chocolate chips, cocoa, cinnamon, blueberries or your kids’s favourite one!
2 over ripe banana
90-100g pitted dates (I used Medjool)
100ml coconut oil, melted
150ml milk of your choice (I used oat)
300g plain flour (use gluten free if necessary)
pinch of salt
1 tsp baking powder
1 tsp baking soda
Preheat oven to 180°C. If you don’t use a silicone mini muffin tin, spray a 24-count mini muffin tin with nonstick spray.
Add the pitted dates to a bowl and cover with hot water from a kettle. Leave to soak for 5-10 minutes.
Drain the dates and add them to a fast-powered blender. Add the milk and blend until smooth.
Place all the rest of the ingredients into the blender and blend until combine.
Pour the mixture into the prepared muffin tin and bake at 180°C for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clear. If doesn’t leave the muffins in the oven for a little longer.
Remove from oven and allow the muffins to cool for 5 minutes in the muffin tin, then transfer to a wire rack to continue cooling.
Storage : If stored in an airtight container, these banana muffins will keep well for two days, but if you keep them in the fridge they will last for up to a week. Or you can freeze them for up to 3 months. I like to wrap two muffins together in plastic wrap, then place all the wrapped bundles in a ziplock bag.