Skinny Mini Banana Muffins

IMG_0079 This day is bananas. B-A-N-A-N-A-S.

This day is bananas. B-A-N-A-N-A-S.

Ever since I made these muffins TWO days ago, I’ve had this song in my head. Make it stooooooop! I think this song would be better than two days of the banana song.

Actually. I take that back. Richard Simmons singing his 80’s workout is painful. Hilarious…and very painful.

ANYWAYS, I’ve had the Gwen Stefani song in my head because I made skinny mini banana muffins. I very loosely based them off this recipe, but added in bananas and only used maple syrup as the sweetener instead of white or brown sugar. These also only call for two egg whites, olive oil and whole wheat flour. I promised you skinny and these fit the bill! I promise they are moist, sweet and lovely! Plus only 48 calories each with 1 gram of fat.

Diet approved :) These little guys didn’t last long at our house and most likely won’t last long at yours.

Here’s how you make them: IMG_0004 Start by combining all the dry ingredients together in a large bowl. Lots of common looking items here! Set this aside. IMG_0009 Now, mash 2 very ripe bananas until smooth…or pretty much smooth if you don’t mind chunks.  IMG_0013 You’ll also want to measure out some REAL maple syrup, olive oil, vanilla and egg whites.  IMG_0016 Create a well in the dry ingredients and stir in the wet and mashed banana until just combined. IMG_0030 Scoop into mini muffin tins sprayed with nonstick cooking spray and bake 8-10 minutes or until just done. Mine were ready to pull right at 10 minutes.  IMG_0061 Wait a couple minutes before pulling them out of the pan and then enjoy!  IMG_0081 You can smear yours with a little butter or just pop them into your mouth plain! They make a great healthy breakfast or snack. Try them this weekend! Enjoy, friends!

Skinny Mini Banana Muffins

Yield: 30 mini muffins

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

½ cup whole wheat flour
¾ cup all purpose flour
¾ teaspoon baking soda
1 1/2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
2 very ripe bananas, mashed {about 1 1/4 cups}
1/2 cup real maple syrup
2 tablespoons light olive oil
2 lg egg whites
1 1/2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray and set aside.

In large bowl, stir dry ingredients together until combined. In separate bowl, whisk maple syrup, olive oil, egg whites and vanilla together until combined. Form a well in dry ingredients. Pour in mashed banana and wet ingredients. Stir until just combined. Spoon into prepared pans and bake 10 minutes or until just cooked. Cool 3-5 minutes before removing from muffin tins. Serve warm or store at room temperature for up to 3 days.

mini muffins

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29 Responses to “Skinny Mini Banana Muffins”

  1. #
    1
    Taylor @ FoodFaithFitness — January 24, 2014 at 2:42 am

    1. I hate you for getting that song in my head!
    2. You are forgiven due to making these muffins!
    Adding banana to baking is my fav, as it makes everything so moist and light! These look fab :)

    Reply

  2. #
    2
    Katie @ The Surly Housewife — January 24, 2014 at 3:47 am

    I just bought ripe bananas the other night to bake with! I will have to give these a try. My mini muffin pan doesn’t get enough attention. Plus I love a quick low calorie bite first thing in the morning. Since, ya know, kids don’t let you eat. EVER ;)

    Reply

  3. #
    3
    Jessica @ A Kitchen Addiction — January 24, 2014 at 7:33 am

    I wish I had a couple of these this morning!

    Reply

  4. #
    4
    Katrina @ Warm Vanilla Sugar — January 24, 2014 at 7:36 am

    Loving these. I’m always looking for a quick/not-so-bad-for-you breakfast like this!

    Reply

  5. #
    5
    Cassandra — January 24, 2014 at 8:21 am

    Have u ever tried to make this recipe gluten free …I would love a good gluten free banana muffin!

    Reply

    • Lauren — January 26th, 2014 @ 8:25 pm

      Try substituting the flours for Pamela’s gluten free flour blend….I really like that version and it bakes up really well!

      Reply

    • Lisa — August 3rd, 2014 @ 4:41 pm

      I substituted rice flour and it turned out good.

      Reply

  6. #
    6
    phyllis — January 24, 2014 at 12:15 pm

    Hello just wanted let everyone know what i thought about these i just made them for first time and all i can say is OMG these are so good and my Family even like them thank you for sharing wonderful healthy recipe …

    Reply

    • Lauren — January 26th, 2014 @ 8:25 pm

      Glad you liked them so much! Thanks for the comment :)

      Reply

  7. #
    7
    Chels R. — January 24, 2014 at 12:46 pm

    Going to have to try these!

    Reply

  8. #
    8
    Beth@FabulousWon — January 25, 2014 at 5:02 am

    My 12 yr old said to me a few weeks ago “we watched a workout video in our PE class today..it was weird. the guy was really happy about working out but the video was really old.” hmmm “was his name Richard Simmons?” “yeah that was it”. Yeah I remember those days! lol
    Can’t wait to try these, thanks!

    Reply

  9. #
    9
    Annamaria @ Bakewell Junction — January 25, 2014 at 9:05 am

    Lauren,
    The muffins are adorable. I can’t wait to try them. Pinned.
    Annamaria

    Reply

  10. #
    10
    Stephanie @ Eat. Drink. Love. — January 25, 2014 at 8:59 pm

    I need to get me a mini muffin pan! These look adorable and scrumptious!

    Reply

  11. #
    11
    Dorothy @ Crazy for Crust — January 26, 2014 at 4:46 pm

    I get that song in my head too!! Love these muffins, I could live on banana muffins and bread.

    Reply

  12. #
    12
    Erin — January 28, 2014 at 2:35 pm

    Do you know how much fiber are in these? They look so good. Can’t wait to try them!

    Reply

  13. #
    13
    Di — February 27, 2014 at 7:21 am

    Could you use honey in place of the maple syrup.

    Reply

  14. #
    14
    Emmy — April 7, 2014 at 2:59 pm

    I made these today and love them! I think I prefer them over my normal banana bread recipe which is packed with sugar and oil! Thank you!

    Reply

  15. #
    15
    Emmy — April 7, 2014 at 3:00 pm

    And I used honey in place of maple syrup. Worked great!

    Reply

  16. #
    16
    Jeannette — April 24, 2014 at 7:45 am

    I am thinking to make some substitutions. I wonder if I can sub almond or coconut flour for the WW/AP and coconut oil for the olive. Any helpful input?

    Reply

    • Lisa — August 3rd, 2014 @ 4:43 pm

      I substituted rice flour for WW/AP and coconut oil for olive oil and they turned out great. Also added some chia seeds.

      Reply

  17. #
    17
    Kelly — April 24, 2014 at 9:55 am

    I get my olive oil from family in Greece do you think I’d need to buy a lighter olive oil for this?

    Reply

  18. #
    18
    Kristen — April 24, 2014 at 10:52 am

    I know the wheat flour probably makes them healthier but I don’t have any and I really want these (like, now). Will it be ok to use all AP?

    Reply

    • Thomas — May 24th, 2014 @ 3:19 pm

      Yeah…

      Reply

  19. #
    19
    Rachel — May 22, 2014 at 10:28 am

    Loved these! Made a few changes, though — used 1/3 c brown sugar instead of the maple syrup (didn’t have any), and added a little ground ginger and ground cardomom to the batter, and chopped up some crystallized ginger and stirred in as “ginger chips” at the end.
    I really appreciate the precision of the recipe. Timing was right on the money!
    I’ll be making these whenever the bananas start to look overripe. Thanks!

    Reply

  20. #
    20
    Nicole — September 4, 2014 at 11:23 am

    Had some overripe bananas and didn’t want to throw them out, so I tried these little cuties. Had no whole wheat flour, so used only AP instead. OMG! They turned out great! Our eldest of 5 usually doesn’t like cake, but even he devoured them in seconds (as did his little brother). I had to hide a few so my husband could try them as well when he got home. Will definitely make them again. Soon. Would make them again tomorrow, but I have no more overripe bananas… Thanks so much for sharing this recipe! Greetings, all the way from Belgium :-)

    Reply

  21. #
    21
    Paula — October 16, 2014 at 7:37 pm

    I used whole wheat pastry flour. Turned out great and my toddlers love them.

    Reply

  22. #
    22
    Amany — December 9, 2014 at 7:23 am

    Can I substitute maple syrup ? Honey can be used instead?

    Reply

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