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 bananas
- eggs
- smooth almond butter, unsweetened
- maple sugar, or coconut sugar
- pure vanilla extract
- blanched almond flour
- baking soda
- fine sea salt
- mini 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}
Ingredients
- 3 medium overripe bananas mashed
- 3 large eggs
- 1/2 cup smooth almond butter unsweetened and unsalted
- 1/3 cup maple sugar or coconut sugar
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup mini dairy free dark chocolate chips or 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
Want More Paleo Muffin Recipes? Try One of These!
Double Chocolate Banana Muffins
Chocolate Chip Zucchini Muffins
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Not as yet! Tomorrow is the day! Thanks❣️
Can these go in larger muffin tins with the same recipe? Thanks!
Muffin/quickbread recipes usually adapt really well to different tin sizes. I have not tried it with this recipe, but you should be fine. Just watch them and see how much more time they need.
Is the nutrition based off of one muffin?
These chocolate chip banana muffins are fluffy, moist, and delicious. Mini chocolate chips are poured into a bowl of banana muffin batter.
We have tried your recipe, it was so yummy.
Thanks for sharing this delicious recipe.
What’s a lovey combination into a cake. I really enjoy banana and chocolate chips.
These were a hit with my kids, even the picky one! I thought they were really yummy too. I will definitely make these again. I used mini milk chocolate chips but other than that, followed as is. Thank you for this healthier muffin option!
Absolutely delicious! So light and fluffy.
Incredible! We ended up using natural peanut butter, and regular sized chocolate chips/muffin tin. They taste like fluffy peanut blossoms. They are so good and we will be making them again! I like how all of the flavors showed up – chocolate, peanut butter, and a soft finish of banana.
very good recipe
Can I use monkfruit sweetener ? Thank you
Chocolate chip? Yum!
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Totally delectable! That’s how airy it is.
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Amazing and very moist
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