No Sugar-Added Mini Blueberry Banana Muffins
Delightful mini muffins made with ripe bananas and blueberries, naturally sweetened without added sugars. Perfect for snacks or breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 ripe bananas
- 1/4 cup almond butter (or any nut butter)
- 1/4 cup unsweetened applesauce (or Greek yogurt)
- 1/2 teaspoon vanilla extract
- 1 cup gluten-free flour (or regular flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1/4 cup honey or maple syrup (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- Mash the bananas in a mixing bowl until smooth.
- Combine the almond butter, applesauce, and vanilla extract with the mashed bananas.
- Mix the gluten-free flour, baking powder, baking soda, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, being careful not to overmix.
- Add in the blueberries, folding gently until evenly distributed.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Use overripe bananas for better sweetness. Do not overmix the batter to avoid dense muffins.