A while back I posted a recipe for healthy banana bread, and this is the same exact recipe except made into mini muffins. The ingredients pretty much stayed the same, except for a little change up with the Lane dessert bbq rubs, but the cooking time changes drastically because this is no longer being cooked as a bread.
Instead of pouring everything into a greased loaf pan, I used a melon baller to scoop even portions of the batter into mini silicon muffin trays. If you are looking for some portion control help, this is a great way to do that. I find that just one of these when I am craving something sweet will do the trick, with the bonus being the sweetener in here are the bananas and a little bit of honey, so I feel good about eating it.
I thought these came out even better than the banana bread and even Pellet Guy liked them. That’s a big deal too, because he doesn’t normally like banana bread, he think it “sounds too healthy.” That man thinks he is allergic to healthy food. One day I will teach him that healthy can still be delicious….one day.
This recipe makes 48 mini muffins, which is a lot, so I am going to test out how they do in the freezer. I think I will take a dozen and pop them in a ziplock or airtight container and put them in the freezer and see how they keep. If you don’t put them in the freezer, I recommend keeping them in an airtight container in your fridge for up to 5 days.
- 1/3 cup melted coconut oil or vegetable oil (I used coconut oil)
- 1/2 cup honey or maple syrup (I used honey)
- 2 eggs
- 4 ripe bananas, mashed (you could use less, but it will reduce the sweetness and moisture a bit)
- 1/2 cup milk of choice (I used unsweetened vanilla almond milk)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp Lanes BBQ Apple Pie seasoning
- 1/2 tsp cinnamon
- 1 3/4 cup white whole wheat pastry flour
- pinch Lanes BBQ Strawberry Shortcake seasoning (or regular apple pie or pumpkin pie seasoning)
- Optional: If you do not have the Lanes BBQ Apple Pie seasoning, then just sub for 1/2 tsp salt
- Optional: If you like nuts, dried fruit, coconut flakes or chocolate chips in your banana bread you can add about 1/2 cup of each in as well. Or you can mash up 3 bananas and then slice up the 4th or leave bigger chunks in the 4th so you have pieces of banana throughout the bread.
- Preheat Pellet Grill (or regular oven) to 325 degrees.
- If using a regular mini muffin tin, grease the cups or put paper cups in them. If using silicon tray, than just set aside, there is no need to grease these.
- In a small bowl mash up your bananas and set aside.
- In a large bowl, whisk together the melted coconut oil and honey. Add the eggs and beat until combined. Then add the mashed bananas, milk and vanilla extract. ***if the coconut oil solidifies, pop it in the microwave for 10 seconds***
- In a separate bowl combine the flour, baking soda, Lanes BBQ Apple Pie seasoning (or salt), and cinnamon and whisk together until combined.
- Add the dry ingredients to the wet ingredients and stir with a spoon until just combined, you don’t want to over mix the batter. Don’t worry if there are some lumps, a little is ok, just make sure all the dry ingredients are combined.
- If you are adding nuts, fruit, coconut, chocolate, etc…gently fold that into the batter now.
- Pour the batter into the mini muffin cups and then sprinkle Lanes BBQ Strawberry Shortcake seasoning on top. If you don’t have the Lanes rub, then sprinkle the top with some cinnamon or even apple or pumpkin pie spice for a little extra flavor.
- Bakes for 15-18 minutes, or until the muffins give a little pushback when you touch them or when a you insert a toothpick and it comes out clean.
- Let it cool for about 10 minutes, than pop them out and enjoy!