Kristen Doyle of Dine and Dish shared this easy, kid-friendly recipe with us back in 2007, when she wrote for a blog called Paper Palate. According to Kristen, she uses these dairy-free banana mini muffins as
bribes rewards when her kids help around the house. She believes in the power to “influence others by baking.” And I have to agree – a promise of mini muffins would encourage me to do the dishes!
Special Diet Notes: Banana Mini Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For egg-free and vegan banana mini muffins, see our How to Substitute Eggs Guide.
- 2 cups all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ¼ cup non-hydrogenated shortening (see Shortening Options below)
- 3 to 4 bananas, peeled and smashed
- ½ cup applesauce
- ½ cup water
- 2 eggs
- Preheat your oven to 350°F and grease a mini muffin tin or line it with mini cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking power, and salt.
- In a mixing bowl, beat the sugar and shortening with a mixer until smooth. Add the bananas, applesauce, water, and eggs and mix on medium speed for 2 minutes.
- Slowly stir the banana mixture into the dry ingredients until combined.
- Divide the batter between your prepared mini muffin tin.
- Bake the mini muffins for 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Store in an airtight container at room temperature for up to 3 days, or freeze to enjoy them for weeks to come.
Banana Topping Option: Thinly slice 1 to 2 bananas and place a slice on the top of each banana mini muffin before baking.