Description
Love the sweet cinnamon flavor of real churros but don’t want to deal with frying? These Mini Healthy Cinnamon Churro Muffins with banana are the perfect way to enjoy all the fall flavors of a classic Mexican dessert—in a soft, fluffy muffin form!
Ingredients
Units
Scale
- 1 cup of Mashed Bananas
- 2 Eggs
- 1/3 cup of Avocado Oil
- 1/3 cup of Maple Syrup or Honey
- 1 Teaspoon of Vanilla Extract
- 1 3/4 cups of Almond Flour
- 1 Teaspoon of Baking Soda
- 1/4 Teaspoon of Sea Salt
- 1/2 Teaspoon of Cinnamon
- 1/2 Teaspoon of Nutmeg
- 2 Teaspoons of Cinnamon & Sugar
Instructions
- Preheat oven to 350 degrees F. Spray a 24 cup muffin pan with Olive Oil.
- In a medium bowl mix mashed bananas, eggs, avocado oil, maple syrup and vanilla extract.
- In a separate large bowl mix almond flour, baking soda, sea salt, cinnamon and nutmeg.
- Combine the wet ingredients with the dry ingredients and mix to form the churro batter.
- Place muffin pan in the oven and bake 18-22 minutes.
- Place muffin pan in the oven and bake 18-22 minutes.
- Remove from oven and cool on a wire rack. Sprinkle with Cinnamon and Sugar.
Notes
- Use Extra Ripe Bananas for Natural Sweetness 🍌 – The riper, the better! Overripe bananas add natural sweetness and moisture, meaning you can cut back on added sugar while keeping the muffins soft and flavorful.
- Don’t Overmix the Batter 🌀 – Gently fold the dry and wet ingredients together until just combined. Overmixing can make the muffins dense and tough instead of soft and fluffy.
- Save Some Batter for Full-Size Muffins 🧁 – Pour most of the batter into mini muffin tins for bite-sized treats, but set aside a little to make a couple of full-sized muffins. Bake mini muffins for 18-22 minutes and full-size for 25-30 minutes at 350°F.
- The Secret to a Soft, Moist Crumb ✨ – Add a bit of Greek yogurt or unsweetened applesauce to the batter for extra moisture and a healthier boost without extra fat!
- The Best Way to Coat Them in Cinnamon Sugar 🍩 – While the muffins are still warm, brush them lightly with melted butter or coconut oil, then roll them in a cinnamon-sugar mixture. This helps the coating stick and gives that classic churro flavor!
- Make a Healthier Glaze Instead 🍯 – If you want to skip the cinnamon sugar, mix powdered monk fruit sweetener or powdered coconut sugar with a splash of almond milk and vanilla extract to create a light, refined sugar-free glaze. Drizzle over cooled muffins!
- Use a Piping Bag or Ziploc for Easy Batter Filling 🎯 – Scoop the batter into a Ziploc bag, snip the corner, and pipe it into the mini muffin tin for even, mess-free filling. This helps keep muffins uniform in size!
- Storage Tips to Keep Them Fresh 🏡 – Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If they lose a bit of moisture, pop them in the microwave for 5-10 seconds to bring them back to life!
- How to Freeze for Quick Snacks ❄️ – Let muffins cool completely, then store them in a freezer-safe bag. Freeze for up to 3 months. To reheat, microwave for 15-20 seconds or bake at 300°F for 5-7 minutes.
- Experiment with Extra Toppings 🌟 – Add mini chocolate chips, a sprinkle of crushed nuts, or a dusting of coconut sugar before baking for a fun twist. Want extra indulgence? Dip them in a Greek yogurt vanilla glaze!
- Prep Time: 10 Minutes
- Cook Time: 18 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 101
- Sugar: 4.3 g
- Sodium: 83.2 mg
- Fat: 4.9 g
- Carbohydrates: 6.8 g
- Protein: 1.8 g
- Cholesterol: 15.5 mg