Mini Chocolate Chip Banana Muffins

Mini banana muffins scattered on parchment paper.

5 from 3 votes

Mini Chocolate Chip Banana Muffins

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!

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Keyword: banana bread muffins, banana mini muffins, gluten free muffins, mini banana muffins

Servings: mini muffins

Calories: 35kcal

Author: Ansley Beutler

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

Almond butter substitute : Any type of nut or seed butter will work in this recipe. Just make sure it use the "creamy" style and not the chunky.

Storing : Transfer the cooled muffins 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!

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