Mini Banana Spice Muffins

To freeze the muffins, wrap them individually in aluminum foil and store in a zip-top bag for up to 3 months.

Mini Banana Spice Muffins
Servings: 36 Prep 15 mins Total Time 35 mins


  • 1 1/2 cups banana puree
  • 1 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup sour cream or plain yogurt
  • 1 tablespoon vanilla extract
  • 1 whole banana, sliced thin for garnish, optional

Make It

1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.

2. In a large bowl, combine banana puree, brown sugar, oil, and egg, beating until smooth. Add flours, baking powder, baking soda, cinnamon and salt and mix well. Add sour cream or yogurt and vanilla; mix to combine.

3. Fill muffin liners 3/4 full. If you like, place a slice of banana on each muffin. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 88, Fat, total (g): 4, sat. fat (g): 1, carb. (g): 13, fiber (g): 1, sugar (g): 7, pro. (g): 1, sodium (mg): 86, calcium (mg): 19, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.