These little muffins tick every box. They’re also a great size for little hands and bite sized for adult hands. I can guarantee the whole family will enjoy these.
They freeze well and as they make such a huge batch this is a great feature. In an airtight container they will keep for about 3 days. You will get 30 mini muffins out of this recipe or 15 standard sized muffins and they take about 10 minutes of prep and 10-20 minutes baking dependant on the size you make.
So far we haven’t tried to make these egg free but we do plan on trying this when this batch has been eaten, so keep your eyes peeled for any updates.
- 1 cup Gluten free Plain flour.
- 1 cup Gluten free Oats.
- 3/4 cup sugar. (We used caster but you can use coconut sugar or sweetener if you prefer)
- 1 teaspoon cinnamon.
- 1 teaspoon baking powder.
- 1/2 teaspoon bicarbonate of soda.
- 1 tablespoon chia seeds.
- Pinch of salt.
- 2 medium sized bananas.
- 2 large eggs.
- 2/3 cup melted coconut oil.
- 2 teaspoons vanilla extract.
- Preheat the oven to 180c and prepare your muffin tray. I spray with a cooking oil spray, but you could use muffin cases.
- Into a large bowl mash the bananas. Add the eggs, coconut oil and vanilla. Beat well until fully combined.
- Add the remaining dry ingredients into the bowl and beat well until fully combined.
- Spoon the mixture into the muffin tray and bake in the centre of a preheated oven. 10 minutes for mini muffins and 20 minutes for standard muffins.
- They should be golden and a skewer inserted should come out clean once baked.
- Transfer to a wire rack and allow to cool fully.