Mini Banana Muffins

Every time we go to the store my youngest sons asks me if we can buy these.

And, every time I say no.

There’s something about the little packages that make a 6 year old perk up his ears and want to dig in.  But the zillion ingredients that go into making one of these little muffins scares me!  I have been promising him for weeks that I will make him little muffins and finally I’ve done it!  I made quite a few substitutions with ingredients to make these as nutritious as possible.  I use the best quality ingredients, cut out any butter or oil and used gluten-free flours. They are way better than those chemical laden boxed variety. My boys couldn’t tell if they had gluten or not, so either they’re getting really used to eating gluten-free foods or I did a really great job! If you’ve got little ones who avoid gluten, this is a great gluten free food for kids!  If you’re not gluten free you can swap out the flours for between 1 1/2 and 2 cups of an all purpose flour.

Chocolate Chip Banana Mini Muffins

15 minutes

12 minutes

30 minutes

48 mini muffins


  • 1 cup white rice flour
  • 3/4 cup tapioca starch
  • 1/4 cup sorghum flour
  • 1 T xanthan gum
  • 2 tsp chia seeds
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/3 cup agave
  • 2/3 cup unsweetened applesauce
  • 2/3 cup milk (or almond milk)
  • 1/2 cup chocolate chips
  • 2 ripe bananas


  • Preheat oven to 350F.
  • In a large mixing bowl place 2 peeled bananas and mash with a fork until they are broken up.
  • Next add the applesauce, milk, and agave stirring well to combine.
  • In another bowl combine the flours, xanthan gum, baking soda, cinnamon and chia seeds.
  • Slowly begin to incorporate the dry mixture with the wet mixture.
  • Continually whisk the mixture to ensure everything evenly combines and as many lumps as possible are removed.
  • Lastly, stir in the chocolate chips.
  • Grease a mini muffin tin with butter or cooking spray.
  • Spoon the muffin mixture into the tins, about 1 tsp fits in each cup.
  • Bake for 10-12 minutes until the muffins are firm to the touch and can slide out of the pan.
  • Allow to cool on a baking rack before serving.

If you don’t have a mini muffin pan I highly recommend adding one to your baking arsenal.  I love the small size for making all kinds of finger foods. If you’re like me and are constantly fighting to get muffins out of the pan without wrecking them, mini muffin liners can also be purchased.  I love these jewel tone muffin liners or these mini silicone muffin cups. If all else fails – just make regular sized muffins! Whichever size you decide to make, just be sure to serve with a big glass of cold milk!