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–+ servings
mini banana muffins piled on a plate.

Mini Banana Muffins

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Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings24 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

Method

  • 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!

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!

Nutrition

Serving: 1mini muffin (of 24 muffins) | Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Fiber: 1g | Sugar: 5g

Keywords

breakfast recipe, healthy snacks, kid-friendly, mini muffins
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