Flourless Banana Chocolate Chip Mini Muffins

These soft, naturally sweet banana mini muffins are packed with chocolate chips and made without traditional flour. They’re an easy lower-carb baking option for breakfast, snack time, or a little sweet treat.

Why You'll Love It

• Naturally sweetened with ripe banana
• No all-purpose flour needed
• Soft, moist, and chocolatey
• Quick and easy to prepare
• Perfect for breakfast or snack time

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes
• Servings: 18 mini muffins

Nutrition (per serving)

• Calories: 290
• Protein: 15g
• Carbohydrates: 19g
• Fat: 28g

Ingredients

• 1 large very ripe banana, mashed
• 2 large eggs
• 2 tablespoons unsweetened almond butter
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsweetened mini chocolate chips
• 1 tablespoon finely chopped walnuts, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin pan or line it with mini muffin liners.
2. Mash the banana in a medium bowl until mostly smooth.
3. Whisk in the eggs, almond butter, and vanilla extract until the mixture is well combined and creamy.
4. Add the almond flour, coconut flour, baking powder, cinnamon, and salt. Stir just until a thick, smooth batter forms.
5. Gently fold in the chocolate chips and chopped walnuts, if using.
6. Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
7. Bake for 12–15 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Ingredient Spotlight

• Banana: Provides natural sweetness, moisture, and potassium while keeping these muffins tender.
• Almond flour: Provides a lower-carb alternative to traditional wheat flour along with protein, fiber, and healthy fats.
• Eggs: Provide protein and help give the muffins structure and a soft texture.

Easy Swaps

• Use sugar-free chocolate chips for a lower-sugar option.
• Replace almond butter with natural peanut butter.
• Add chopped pecans instead of walnuts.
• Add a pinch of nutmeg or extra cinnamon for more warm spice flavor.

Storage

• Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
• They can also be frozen for up to 2 months. Thaw overnight in the refrigerator or warm gently in the microwave before serving.

Serving Ideas

• Enjoy with Greek yogurt for a more filling breakfast.
• Serve with fresh berries and a cup of coffee.
• Warm one slightly and enjoy with a thin spread of almond or peanut butter.

Recipe FAQs

Can I make this ahead of time?
Yes! You can prep the ingredients a day in advance and store them in an airtight container in the refrigerator.

What can I substitute for the main ingredient?
Feel free to swap in your favorite lean protein or low-carb vegetable based on what you have on hand.

Why did my dish turn out differently than expected?
Make sure your oven is fully preheated and you follow the ingredient quantities closely for best results.