Another mini muffin recipe coming at you (check out my mini blueberry lemon muffins if you haven’t already)! I had a ton of ripe bananas, so of course, I knew there had to be some kind of banana bread type recipe to come out of it. I’ve been loving the mini muffin size, so why not try some mini banana muffins! These muffins are gluten-free, dairy-free, and refined sugar-free. I added blueberries and chocolate chips into these banana muffins, which added so much flavor and sweetness!

Don’t you think that anything “mini” is just better to eat?! Mini muffins are the best because they bake quickly and are so easy to just pop into your mouth. It’s almost a little dangerous… Anyway, these mini banana muffins are so moist (I know, sorry), flavorful, sweet, and delicious. They made the perfect addition to my yogurt, a great snack, or smeared with peanut butter as a dessert. However you eat them, you’re sure to love these mini banana muffins!

What Ingredients Do I Need?

For these banana muffins, there are some key ingredients you need that make them amazing. Here is everything you’re going to need:

Bananas
Eggs
Maple syrup
Coconut sugar
Coconut oil
Vanilla extract
Almond flour
Rolled oats or oat flour
Cinnamon
Baking soda
Baking powder
Salt
Blueberries
Chocolate chips

How to Make Oat Flour

If you’re using oat flour for a recipe, do not, buy pre-made oat flour. You can buy a giant bag of rolled oats and make your own oat flour for half the price of a tiny bag of oat flour. Place rolled oats in a high-speed blender (I’ll link mine, here

) until they make a fine powder, and bam, you have oat flour! Of course, it’s convenience over cost, so if you don’t have time to blend oat flour, then by all means buy the oat flour. If you have an extra 30 seconds, buy rolled oats and just blend them up!

Pantry Swaps

Here are some swaps you can make if you don’t have all the ingredients required:

Eggs –> Chia/flax eggs
Maple syrup –> Honey
Coconut sugar –> Cane sugar
Coconut oil –> Olive oil or melted butter
Almond/Oat flour –> All-purpose flour
Mini muffin tin –> Regular muffin tin (just add an extra 5-10 minutes to the bake time)

Mix-Ins

If blueberries and chocolate chips aren’t your jam, no worries (even though they work PERFECTLY together). Here are some other add-in’s that would be amazing in these mini banana muffins!

Diced apples
Peanut butter
Strawberries
Chopped walnuts
Raisins
White chocolate chips

Mini Blueberry Chocolate Chip Banana Muffins

Recipe by Mary WeissCourse: Breakfast, DessertDifficulty: Easy

Servings

mini muffins

Prep time

minutes

Cooking time

minutes

Ingredients

3 ripe bananas*
2 eggs
1/2 cup maple syrup
1/4 cup coconut sugar
2 tbsp melted coconut oil
1 tsp vanilla extract
1 1/2 cups oat flour (or blended rolled oats)
1 cup almond flour
1 tbsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blueberries
1/2 cup chocolate chips

Directions

Preheat the oven to 350 degrees. In a large bowl, mash the bananas with a mixer or back of a fork. Once mashed, add in the eggs, maple syrup, coconut sugar, coconut oil, and vanilla extract. Mix until combined.
In a separate bowl, combine the oat flour, almond flour, cinnamon, baking powder, baking soda, and salt.
Add the dry ingredients in with the wet and stir until a thick batter forms. Be careful not to over mix.
Fold in the blueberries and chocolate chips just until they are evenly distributed.
Spray a mini muffin tin with nonstick spray. Add about 1 1/2 tsp of batter into each tin, or until it’s about to reach the top. Bake for 15 minutes and enjoy!