A lot of people struggle in the morning with eating breakfast, let alone packing a proper lunch. Mini-muffins are perfect for people who don’t have a big appetite in the morning, or who don’t have a lot of time. You can store them during the week for when you’re in a rush, and they’re gluten-free!
I found these cute little muffin tins in my basement yesterday, and I’d been meaning to make muffins anyways so it all worked out. I was also out of eggs once I’d already started making these muffins, so I decided to just try out eggless and it worked surprisingly well. I was expecting them to be a little dry because let’s be honest, gluten-free and no eggs can be a bit of a flop sometimes. Those of you who have attempted gluten-free baking before, you may have encountered that dreaded “grainy” texture; I’m happy to say you can’t tell the difference with these ones.
Makes about 12 mini muffins
- 3 over-ripened bananas
- 1/4 cup vegetable oil
- 1/3 cup raspberry yogurt
- 1/3 cup white granulated sugar
- 1 tsp. vanilla extract
- 3/4 cup gluten-free baking flour mix (they carry these at most grocery stores)
- Pinch of salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup chopped walnuts, plus some for topping muffins
Preheat oven to 350 degrees F.
Mash bananas in a large bowl until smooth. Mix in oil, yogurt, sugar and vanilla extract until it is all the same consistency and colour. In a seperate large bowl, gently mix flour, salt, baking soda and baking powder. Gently fold the banana mixture into the dry ingredients with a fork and mix until smooth, but do not overmix or use an electric beater. Add in chopped walnuts, then pour the batter evenly into silicone baking cups or a greased muffin tin.
Bake for 15-25 minutes until lightly golden on top, and you can stick a toothpick into the middle and have it come out clean. Top with remaining walnuts if desired and store in an airtight container for up to a week.