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This is an overhead vertical image of an oval light blue plate with mini chocolate chip banana muffins on it. The muffins are lined with white parchment liners. Three muffins are on the white and beige terrazzo surface to the top right, right, and bottom right side of the plate. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Fluffy Mini Peanut Butter Banana Muffins (with Almond Flour)

Chocolate chip mini banana muffins are super simple to whip together and so fluffy! Made with blanched almond flour, these muffins offer a healthier twist without skimping on yumminess.

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Prep: 12 minCook: 13 minTotal: 25 min
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

Instructions

  1. 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. 
    This is an overhead horizontal image of a small beige bowl with navy blue flowers and detailing. Mashed bananas are in the center of the bowl with a silver fork in the mashed bananas and the handle leaning against the side pointing at the bottom right corner of the image. The bowl sits on a white and beige terrazzo surface.
  2. 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.
    This is an overhead horizontal image of a large white bowl with peanut butter colored mixture in it. The bowl is centered in the middle of the image on a white, beige and peach terrazzo surface. A whisk with a black rubber handle is in the bowl with the handle leaning against the side of the bowl and pointing to the bottom right corner of the image.
  3. 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.
    This is an overhead horizontal image of a large white bowl with peanut butter colored mixture in it. On top of the wet mixture is blanched almond flour, a white power and pink salt. The bowl is centered in the middle of the image on a white, beige and peach terrazzo surface. A whisk with a black rubber handle is in the bowl with the handle leaning against the side of the bowl and pointing to the bottom right corner of the image.
  4. Add them chippers! Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
    This is an overhead horizontal image of a large white bowl with a wet peanut butter colored mixture in it. A pile of mini chocolate chips are in the center of the wet mixture. The bowl is centered in the middle of the image on a white, beige and peach terrazzo surface.
  5. 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.
    This is an overhead horizontal image of a 24 cavity mini muffin tin. The cups have white paper liners in them and in each liner is a wet batter. The raw mini muffins are topped with a few mini chocolate chips on each one. The tin sits on a white, beige and peach terrazzo surface.
  6. 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.
  7. 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.
    This is an overhead horizontal image of a silver cooling rack with mini chocolate chip banana muffins on it. The cooling rack sits on a white, beige and peach terrazzo surface.

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

Find it online: https://thetoastedpinenut.com/mini-banana-muffins/