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These mini banana muffins are easy to make and so tasty! They’re grain free and paleo made with good for you ingredients like bananas, eggs, almond flour and almond butter and no refined sugar. Make a batch for easy snacks the next time you have extra bananas!
I love when I have a few extra bananas leftover to bake with!
Banana bread and muffins is always an easy, cozy comfort food for me and my family!
This time I decided to make mini muffins because I found a few packs of mini parchment liners that I never got around to using.
It was the perfect opportunity to experiment with mini banana muffins!
Of course I had to add something, and turned to classic mini chocolate chips.
Let’s get into the details so you can make them ASAP!
What You Need to Make These Paleo Mini Banana Muffins
These muffins are easy, one-bowl, and come together from start to finish in under and hour.
The recipe uses go0d for you ingredients and they’re grain free and refined sugar free!
Here’s everything you’ll need to make the muffins:
overripe medium bananaseggssmooth almond butter, unsweetenedmaple sugar, or coconut sugar pure vanilla extractblanched almond flourbaking sodafine sea saltmini dairy free dark chocolate chips, or chopped dark chocolate
How to Make These Mini Banana Muffins
Preheat your oven to 350°F and line a 24-cup mini muffin pan with mini parchment muffin liners.
In a large bowl, whisk together the mashed bananas with the eggs. Add in the almond butter, then the maple sugar and vanilla and continue to whisk until well combined.
Add the almond flour, baking soda and salt and stir until well combined, but don’t overmix. Fold in the chocolate chips, then using a medium cookie scoop, transfer the batter to the prepared mini muffin pan, filling each one almost full.
If you want, you can sprinkle a few more chocolate chips on the tops of the muffins.
Bake in the preheated oven for 20-23 minutes or until they rise and turn golden brown.
Cool on a wire rack in the pan for 5 minutes, then remove and continue to cool, with liners on, for another 15-20 minutes.
How to Store These Mini Banana Muffins
You can serve these muffins slightly warm or at room temperature.
For the first day, store leftover muffins in a container at room temperature for the first day.
To keep longer, store in a sealed container in the refrigerator. You can also freeze them to keep for even longer.
I hope you love this easy banana muffin recipe as much as I do!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Mini Banana Muffins with Chocolate Chips {Paleo}
Mini Banana Muffins with Chocolate Chips {Paleo}
These mini banana muffins are easy to make and so tasty! They’re grain free and paleo made with good for you ingredients like bananas, eggs, almond flour and almond butter and no refined sugar. Make a batch for easy snacks the next time you have extra bananas! Prep Time: 10 minutesCook Time: 20 minutesCourse:Dessert, SnackKeyword:almond flour, banana muffins, muffinsServings: 28 mini muffins
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Ingredients
3mediumoverripe bananasmashed3largeeggs1/2cupsmooth almond butterunsweetened and unsalted1/3cupmaple sugaror coconut sugar1tsppure vanilla extract2cupsblanched almond flour1teaspoonbaking soda1/4teaspoonfine sea salt1/2cupmini dairy free dark chocolate chipsor chopped dark chocolate
Instructions
Preheat your oven to 350°F and line a 24-cup mini muffin pan with mini parchment muffin liners.In a large bowl, whisk together the mashed bananas with the eggs. Add in the almond butter, then the maple sugar and vanilla and continue to whisk until well combined.Add the almond flour, baking soda and salt and stir until well combined, but don’t overmix. Fold in the chocolate chips, then using a medium cookie scoop, transfer the batter to the prepared mini muffin pan, filling each one almost full.If you want, you can sprinkle a few more chocolate chips on the tops of the muffins.Bake in the preheated oven for 20-23 minutes or until they rise and turn golden brown. A toothpick inserted near the center of a muffin should come out clean.Cool on a wire rack in the pan for 5 minutes, then remove and continue to cool, with liners on, for another 15-20 minutes. Store leftover muffins in a container at room temperature for the first day, then refrigerate to keep longer. Enjoy!
Nutrition
Calories: 119kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 20mgSodium: 72mgPotassium: 114mgFiber: 2gSugar: 6gVitamin A: 37IUVitamin C: 1mgCalcium: 48mgIron: 1mg
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Want More Paleo Muffin Recipes? Try One of These!
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Double Chocolate Banana Muffins
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