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.
Ingredients
- 1 cupmashed ripe bananas (about 2 large spotty bananas)
- 3eggs
- ¼ cupnatural peanut butter
- ¼ cupagave nectar, honey or maple syrup
- 2 cupsblanched almond flour
- 1 tablespoonbaking powder
- ½ teaspoonsalt
- ½ cupmini chocolate chips
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- 5
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.
- 6
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
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.