Description
These Mini Muffins for Kids are the perfect bite-sized treats—soft, fluffy, and naturally sweetened. Great for school lunches, breakfast on the go, or a fun afternoon snack!
Ingredients
▢ 1 cup mashed ripe bananas (about 2–3 bananas)
▢ 1/2 cup unsweetened applesauce
▢ 1/4 cup maple syrup or honey
▢ 1 large egg
▢ 1 teaspoon vanilla extract
▢ 1 cup whole wheat flour
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon baking powder
▢ 1/4 teaspoon cinnamon
▢ 1/4 teaspoon salt
▢ 1/4 cup mini chocolate chips or blueberries (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with mini paper liners.
2. In a large bowl, mash the bananas and whisk in the applesauce, maple syrup (or honey), egg, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gently fold the dry ingredients into the wet ingredients until just combined.
5. If using, fold in the mini chocolate chips or blueberries.
6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 10–12 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
• These freeze beautifully—just pop them in a freezer bag and reheat when needed.
• Use silicone mini muffin molds for easy cleanup.
• Swap in zucchini, grated carrots, or mashed sweet potato for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 70
- Sugar: 5g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 10mg