Banana Peanut Butter Mini Muffins (Gluten-Free, Dairy-Free, Low-Sugar)

Banana peanut butter muffins

There’s nothing quite like the combination of bananas and peanut butter—it’s nostalgic, comforting, and just sweet enough to feel like a treat. These Banana Peanut Butter Mini Muffins are a healthier twist on the classic pairing, with a few bonus perks: they’re gluten-free, dairy-free, naturally sweetened, and kid-approved.

Made with almond flour for a soft, tender crumb and sweetened with ripe bananas plus stevia-sweetened dark chocolate chips, these mini muffins are perfect for breakfast, snack time, or even as a grab-and-go treat. The best part? They’re ready in under 30 minutes.

Recipe: Banana Peanut Butter Mini Muffins

Yields: 24 mini muffins

• Ingredients

  • Flax “Eggs”: 2 Tbsp golden flaxseed meal + 6 Tbsp water

  • 2 medium overripe bananas (about ¾ cup), mashed

  • ⅔ cup smooth, unsweetened peanut butter

  • 1 tsp pure vanilla extract

  • 1¾ cups blanched almond flour

  • ¾ tsp baking soda

  • ¾ cup Lily’s Dark Chocolate Style Baking Chips (55% cacao, stevia-sweetened for a low-sugar option)

Instructions

1. Prepare the Flax Eggs

In a small bowl, stir together flaxseed meal and water. Let sit for 5 minutes to thicken.

2. Preheat the Oven

Heat oven to 350 °F (175 °C). Line a 24-cup mini muffin pan with parchment or paper liners.

3. Mix the Wet Ingredients

In a large bowl, mash bananas until smooth. Whisk in peanut butter and vanilla. Stir in the flax “eggs.”

4. Add the Dry Ingredients

Sprinkle in almond flour and baking soda. Mix just until a thick, dough-like batter forms.

5. Fold in the Chocolate

Gently fold in Lily’s chocolate chips until evenly distributed.

6. Portion & Bake

Scoop batter into the muffin cups (about 1 heaping tablespoon per cup). Bake for 12–15 minutes, until golden and set in the center.

7. Cool & Store

Let muffins rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Warm in the microwave for 10–15 seconds before serving for that fresh-from-the-oven taste.

Tips & Variations

• Peanut-Free Option: Swap peanut butter for sunflower seed butter.

• Extra Protein: Add 2 Tbsp collagen peptides or plant-based protein powder.

• Kid-Friendly Swap: Use mini chocolate chips so they’re evenly distributed in each bite.

• Meal Prep Hack: Double the recipe and freeze half—muffins thaw quickly at room temperature.

Why You’ll Love These Muffins

✔ Naturally sweetened with bananas

✔ Rich in healthy fats and fiber from almond flour and flaxseed

✔ Low in sugar with stevia-sweetened chocolate chips

✔ Perfect for kids’ lunchboxes or an afternoon pick-me-up

These Banana Peanut Butter Mini Muffins strike the perfect balance of indulgence and nutrition. Whether you’re enjoying them as a mid-morning snack, packing them for school lunches, or sneaking one with your coffee, they’re sure to become a household favorite.

Nutrition