I don’t know about you but I used to feel guilty about eating certain foods like muffins. I would think about all the calories and extra workouts I would end up doing. That’s why I love to have bite sized healthy options in my home.
These mini banana muffins with almond flour are a great gluten free option. They are also naturally sweetened with bananas. And I like to say the riper the banana – the better. So no need to add artificial sugar!
What we love is that we can go ahead and have 1-2 of these mini muffins for an afternoon snack or healthy dessert! The bite sized portions can help keep the mindless munching away.
Because if you’re like me, other sweet treats like banana breads or cakes can have me cutting extra large pieces or going back for big seconds. With these little guys, there is no shame or guilt about having a second piece.
With most of my banana bread and muffin recipes, making them is quite simple. We let our bananas ripen for a few days. When they are brown and spotted, we’re ready to make our delicious banana muffins with almond flour. All we need is a mixing bowl, muffin tray, and can get right to it!
To start making, preheat the oven to 350ºF. I like to use a silicone muffin pan or grease a muffin pan. I used a mini muffin pan but any muffin pan works well.
Next, mash your ripe bananas with a fork in a large bowl. The ripe bananas give this dish a natural sweetness. So we can rejoice about not needing to add artificial sugars which are in soooo many other banana muffin recipes.
The peanut butter and an egg in this recipe really help the muffins come together. We’ll add the peanut butter, egg, and vanilla to the large bowl. Combine until mixed well.