Naturally sweet ripe bananas give these tender almond flour mini muffins plenty of flavor without added sugar. Cinnamon and vanilla add warmth, while almond flour creates a soft, nutty texture that's ideal for breakfast, snacking, or meal prep.
Estimated nutrition
Per serving
Based on 24 servings
- Calories
- 75 kcal
- Protein
- 2.3 g
- Carbs
- 5 g
- Fat
- 5.3 g
- Fiber
- 1.3 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: Entered by the SpiceGuyBot team
Ingredients
Loading serving controls…- 3 very ripe medium bananas (300 g peeled)
- 2 large eggs
- 2 cups (200 g) almond flour
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled, divided
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- - ¼ tsp fine salt
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SpiceGuy suggestions
- Allspice — Adds warm clove-like complexity.
- Cardamom — Brings a fragrant citrusy note to banana.
Instructions
- 1
Heat the oven to 350°F (175°C). Brush a 24-cup mini muffin pan with 1 tsp of the melted butter.
- 2
Mash the bananas in a large bowl until mostly smooth.
- 3
Add the eggs, vanilla, and the remaining melted butter. Whisk until evenly combined.
- 4
Add the almond flour, cinnamon, baking soda, and salt. Stir just until thoroughly combined and no pockets of dry almond flour remain.
- 5
Divide the batter evenly among the 24 mini muffin cups, filling each about three-quarters full.
- 6
Bake for 15 minutes, until the tops are set and lightly golden and a toothpick inserted into the center comes out without wet batter.
- 7
1. Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack. Let them cool further before serving for the best texture. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
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