Mini Banana Muffins

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These mini banana muffins are made with just 4 simple ingredients — ripe bananas, eggs, almond butter, and maple syrup — and come together in under 20 minutes! Soft, naturally sweet, and perfectly bite-sized, they're gluten-free, kid-friendly, and ideal for meal prep. These mini banana muffins are a great healthy snack or grab-and-go breakfast!

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Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: mini muffins

Equipment

1 large bowl
1 mini muffin pan

Ingredients

3 ripe bananas
3 eggs
1 cup almond butter or any nut/seed butter
1/4 cup maple syrup or honey

Instructions

Preheat oven to 350°F and grease a 24-cup mini muffin tin or line with mini muffin liners.
Mash the bananas in a large bowl until completely smooth.
Add the eggs, almond butter, maple syrup, and cinnamon to the bowl and stir until a smooth batter forms.
Scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full.
Bake for 12–15 minutes, or until set on top and a toothpick inserted in the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy!

Video

Notes

Use very ripe bananas for the best flavor and natural sweetness.
Store at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Fold in chocolate chips, blueberries, or chopped walnuts for a fun variation!

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