These Gluten Free Banana Mini Muffins are quick and easy! Lightly sweetened with applesauce and maple syrup, you can feel good about serving these as a healthy snack or on-the-go breakfast. These muffins are also dairy free and nut free, so they're the perfect addition to a school lunch.
Preheat oven to 375 °F and grease the mini muffin tins.
In a large bowl, whisk together the mashed banana, melted coconut oil, maple syrup, eggs and vanilla extract, until smooth.
In a medium bowl, combine the all-purpose flour, coconut flour, cinnamon, baking powder, baking soda and sea salt. Be sure to mix well so that the baking powder and baking soda are evenly distributed.
Add the dry ingredients to the large bowl with the wet ingredients. Mix until all dry ingredients are well incorporated.
Scoop the batter into the mini muffin tins (fill each spot to about 2/3 full) and bake for 11 minutes, or until the edges start to turn golden brown and a toothpick inserted in the middle of the muffin comes out clean. You can also check for doneness by lightly pressing the middle of a muffin with your finger; if it's done, it will spring back.
Cool in the muffin tin for 5 to 10 minutes, then remove to a wire rack to finish cooling completely. Store in a sealed container on the counter for 3 days, or freeze for up to 3 months.