School Safe Mini Banana Muffins (Dairy-Free, Egg-Free & Nut-Free)
Soft, fluffy and perfectly moist, these school safe mini banana muffins are a quick and easy snack for kids. Made without dairy, eggs or nuts, they’re ideal for lunchboxes and allergy-friendly households. With a hidden carrot boost and simple pantry ingredients, this one-bowl recipe comes together in under 25 minutes - perfect for busy families and weekly meal prep.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 2 Banana
- 100 grams Apple Sauce
- 75 grams Plant Based Butter (unsalted)
- 60 ml Plant Based Milk
- 240 grams Gluten Free Flour
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 140 grams Brown Sugar
- ½ Grated Carrot (small carrot)
- Additional brown sugar for topping
Instructions
Prep:
- Preheat the oven to 350°F (175°C). Line a mini muffin pan with cases. Allow the butter and milk to come to room temperature.
- Grate the carrot using the finest side of a grater, and pat dry if it seems too wet.
To Make the Batter:
- Add the bananas to a mixing bowl and beat lightly with a hand mixer until softened.
- Add 100g apple sauce, 75g butter and 60ml milk. Mix until combined.
- Add 240g gluten free flour, 1 tsp baking powder, 0.5 tsp salt and 140g brown sugar and mix until just combined.
- Fold in the grated carrot.
Bake:
- Spoon the batter into the mini muffin cases using a scoop for even portions.
- Sprinkle extra brown sugar on top, if desired.
- Bake for 16–18 minutes, until well risen and lightly golden. The tops should feel slightly firm with a gentle spring.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Bananas: For best results, use very ripe bananas with brown skins for natural sweetness.
Prefer Standard Muffins: This recipe makes 12 regular muffins. Increase baking time to 20–25 minutes.
Storage: Once fully cooled, store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze in an airtight container for up to 3 months. Defrost at room temperature before serving.
Optional add-ins: dairy-free chocolate chips, raisins or blueberries work well in this recipe.
Baker's Tip: For consistent results, I recommend weighing ingredients rather than using cups.
Nutrition: Information is an estimate based on 1 mini muffin (approx. 36 per batch) and may vary depending on ingredient brands.
Nutrition
Serving: 1MuffinCalories: 59kcalCarbohydrates: 10.9gProtein: 0.9gFat: 1.7gSaturated Fat: 0.2gSodium: 50mgPotassium: 47mgFiber: 0.2gSugar: 4.9gCalcium: 12mg
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