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Mini Gluten-Free Banana Muffins

If you want to try a new recipe but aren’t sure how your family is going to like it, then these Mini Gluten-Free Banana Muffins are a good place to start.

These Mini Gluten-Free Banana Muffins are so good they won't last long, like this photo of missing muffins in the muffin pan.
These Mini Gluten-Free Muffins were devoured before I could grab a photo!

I’ve spent hours in the kitchen creating sweets, treats, and even entire meals only to have my family turn to me and say “No offensive but this isn’t the best” and then I’m stuck with 3 days of leftovers that only my husband and I will eat.

I’m getting smarter and that’s where this recipe for Mini Gluten-Free Banana Muffins come in.  I needed a snack for my girls the other day.  One that meets the requirements of end of the school day hunger and fuel for their afterschool gymnastics lessons. 

We didn’t have anything in the house so I dug out an old recipe (that I use to make when we ate regular flour), made some tweets and decided to cut the recipe down to a manageable size in case I heard that comment again.

To my surprise (and of course this happens when I make a small batch) my girls LOVED them claiming that these were “the best muffins you’ve ever made!” and “I just love them.”  The batch didn’t even last the day.  Even my husband who doesn’t usually eat baked goods had one and went back for another, disrupting the even number leaving only one between my girls and you know what that means.

I though you might like to try these Mini Gluten-Free Banana Muffins in your house, using this mini recipe that only yields around 6-8 mini muffins. A perfect sampling size.

You can always double the recipe to get a regular batch.

Let me know what you think and how they go over with your family.   

Mini Gluten-Free Banana Muffins

Makes 6-8 mini muffins

Ingredients:

3/4 cup of cassava flour

3/4 cup of gluten free rolled oats

2 tablespoons of coconut flour

3/4 teaspoon of baking soda

3/4 teaspoon of baking powder

pinch of salt

1 egg

1/4 cup of avocado oil

1/2 cup of mashed, ripe banana (approx. two small bananas)

1/4 cup of coconut sugar

Instructions:

  1. Preheat oven to 325 degrees fahrenheit
  2. In a small bowl, combine the cassava flour, gluten free rolled oats, coconut flour, baking soda, baking powder and salt.
  3. In a medium bowl, combine the egg, avocado oil, mashed banana, and coconut sugar.  Mix well using a whisk.
  4. Add the flour mixture to the wet mixture and slowly combine.
  5. Line a mini muffin tin with parchment paper liners.
  6. Using a small ice cream scooper, fill each muffin cup.
  7. Bake for 12-14 minutes.
  8. Enjoy warm, smothered with a delicious nut butter or grass-fed butter.