Julianne’s Mini Banana Muffins


Special Diet Notes: Mini Banana Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, vegan, plant-based, vegetarian.

Julianne’s Mini Banana Muffins
Kristen Doyle shared this easy, kid-friendly recipe in her article on Paper Palate, “Influence Others by Baking.” It is a fun little read.
Serves: 48 mini muffins
  • 1 cup sugar
  • ¼ cup shortening (such as Spectrum Palm Shortening)
  • ½ cup applesauce
  • 2 eggs
  • 3-4 bananas, peeled and smashed
  • ½ cup water
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  1. Combine the sugar and shortening until smooth. Add the applesauce, eggs, bananas and water and mix on medium for 2 minutes. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once combined, slowly add to the banana mixture and mix until incorporated completely. Bake in sprayed mini muffin tins on 350° for approximately 12 minutes (or until toothpick in the center comes out clean).

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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