If you love banana bread, you'll love these mini chocolate chip banana muffins! They're soft and moist and the perfect size to just pop in your mouth for a quick on-the-go snack or treat. They're like Little Bites but better and made gluten fee and dairy free!
This Mini Banana Muffin recipe is sponsored by Lily’s Sweets. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
These mini banana muffins are like the banana version of Little Bites! They're the perfect pop-able size and make a great healthy snack that cures the sweet tooth. They have no added sugar and they're perfect for little hands at snack time!
I love baking with bananas because they can sweeten a treat naturally without. bunch of sugar. It's also a great way to use up old bananas.
- Made gluten free and dairy free
- Almond flour based
- Naturally sweetened with bananas
- Made in under 30 minutes
- Great on-the-go snack
- Kid approved
Ingredients and notes
- Bananas - Use brown bananas or ones that are soft with some brown spots. If you only have fresh bananas or need to ripen your bananas faster, you can place them on a baking sheet with parchment paper and warm them up in the oven for 5 minutes at 350 F. They will turn a dark brown. Wait for them to cool down before using in this recipe.
- Almond butter - This is what keeps the muffins nice and moist. Any type of nut butter like peanut butter, cashew butter, or seed butter.
- Almond flour - The gluten free flour used in these muffins which creates a super fluffy texture.
- Dark chocolate chips - What is banana bread without chocolate? I used Lily's Dark Chocolate Baking Chips which are stevia sweetened and perfect for these mini banana muffins! They're about the size of mini chocolate chips too which works great for mini muffins.
How to make mini banana muffins
You can make these moist banana muffins in a large mixing bowl or in the bowl of a stand mixer. You will also need a mini muffin pan. I have this silicon one and love how easy is it to remove the muffins.
Step 1 : Mix the wet ingredients
First, whisk together the eggs, almond butter, and vanilla extract until well combined. You can use a stand mixer for this with the paddle attachment or in a large bowl with a stiff whisk or hand mixer.
Step 2 : Mash the bananas
Mash up the overripe bananas with a fork in a separate medium bowl or plate. If using a stand or hand mixer, you can add the bananas straight to the bowl.
Mash the bananas up well so there aren't any large chunks.
Pour the mashed bananas into the bowl with the eggs almond butter mixture and mix well to incorporate.
Step 3 : Fold in the dry ingredients
Add the almond flour, coconut flour, and baking powder to the banana mixture and fold the flour mixture into the batter with a rubber spatula. Make sure not to over mix this step and only mix until the there are no flour clumps.
Step 4 : Add the chocolate chips
Add the chocolate chips to the bowl and fold into the batter to distribute.
Step 5 : Fill mini muffin tin
Fill your mini muffin tin with mini muffin liners or grease with cooking spray and use a small cookie scoop or spoon to fill each cavity up almost all the way full.
Because this is gluten free batter, it doesn't rise as much as traditional muffin batter so don't be afraid to fill up the muffin cavities.
Sprinkle a few more chocolate chips over top if desired.
Bake muffins in the oven until golden brown on top. You should also be able to press on the center of a muffin and it feel stable.
How to remove the muffins
Allow the muffins to cool down before removing from the muffin tin.
If you're using a silicone pan, just push the bottom up with your finger to remove the muffins.
If using a metal pan, run a knife around each muffin to "loosen it up" and then remove it.
How to store
Allow the muffins to cool down completely on a wire rack then transfer them to an airtight container. If the chocolate on top has cooled you can stack them on top of one another. If the chocolate is still soft, either wait a little longer for it to cool down or don't stack the muffins.
They will keep for 5 days out on the counter or a week in the fridge. You can enjoy them warm, at room temperature, or straight from the fridge!
Frequently asked questions
Bake mini banana muffins for 20 - 22 minutes until the top of the muffin is golden brown and the muffins have risen.
You can swap both the almond flour and coconut flour with oat flour, gluten free 1:1, all purpose flour or whole wheat flour. Be advised though, the muffins may not rise like shown.
Yes, this recipe works as a regular muffin recipe too. The baking time will longer so I recommend checking the muffins after 25 minutes.
For more muffin recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Mini Chocolate Chip Banana Muffins
- 3 eggs
- ½ cup almond butter - any nut butter will work
- 1 teaspoon vanilla
- 3 overripe bananas
- 1 cup almond flour
- 3 tablespoon coconut flour
- 2 teaspoon baking powder
- ½ cup Lily's Dark Chocolate Baking Chips
- Preheat oven to 350 F. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the eggs, almond butter, and vanilla until smooth.
- Mash the bananas up on a separate plate which makes mixing it into the batter easier. Add the mashed bananas to the bowl and continue to mix. There may be small little clumps of banana in the batter which is okay.
- Add the almond flour, coconut flour, and baking powder to the bowl and fold until no flour clumps remain.
- Fold the Lily's Dark Chocolate Baking chips into the batter.
- Grease a mini muffin pan with oil and fill each cavity with the batter about ¾ of the way full. Sprinkle some extra chocolate chips over top if desired and bake for 20 - 22 minutes until the muffins have risen and are golden brown on top.
- Allow the muffins to cool slightly before removing from the pan and enjoy!