Servings: 48 mini muffins
Ingredients
- 1 cup mashed ripe bananas (about 2 large spotty bananas)
- 3 eggs
- 1/4 cup natural peanut butter
- 1/4 cup agave nectar, honey or maple syrup
- 2 cups blanched almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Prep your baking things: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease the tin with cooking spray. In a small bowl, mash your bananas and measure 1 cup.

- Mix the wet ingredients: In a mixing bowl, combine the mashed bananas, eggs, natural peanut butter, and your choice of sweetener (agave nectar, honey, or maple syrup). Mix well until the ingredients are thoroughly combined.

- Add the dry ingredients: Add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix, as this can pop all the fluff and result in denser muffins.

- Add them chippers! Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.

- Fill the tins: Using a spoon or a small cookie scoop, fill each mini muffin cup with the batter, filling them about ¾ full. These muffins rise a bit, but not too much, so you can fill them nearly all the way.

- Bake: Place the muffin in in the oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. My muffins took 13 minutes but you may plus or minus a minute or two depending on your oven.
- Cool: Once baked, remove the mini muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.

Nutrition Info:
- Serving Size: 1 mini
- Calories: 39
- Sugar: 3.3g
- Sodium: 28mg
- Fat: 2.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 10mg
© The Toasted Pine Nut