Printable Gluten-Free Mini Muffins Recipe Card
These gluten-free, flourless mini muffins are soft, moist, and naturally sweetened with banana and honey. Tender and perfectly bite-sized, they make an easy breakfast or a convenient snack on the go.
Servings: 42 muffins
Calories: 49kcal
Equipment
- Mini muffin tin
- Blender or food processor
Ingredients
- 2 medium-sized bananas about 220–240g peeled
- 1 cup almond butter about 240–256g
- 2 large eggs
- 1 teaspoon vanilla
- ¼ tsp. cinnamon
- 3 tablespoons of honey about 63g
- ½ tsp. baking soda
- 1 tsp. apple cider vinegar
- Toppings: mini chocolate chips slivered almonds, chopped pecans, chopped walnuts, other mini chips you find, mini M&M’s
Instructions
- Preheat oven to 400 degrees. Grease 3 – 4 mini muffin tins. If you’d rather use mini muffin cup liners, feel free to use those and skip the greasing.
- In a blender or food processor, add all the ingredients except for the toppings. No need to mash the bananas; just break them apart and add them.
- The blender will be quite full. Blend it on medium until well mixed. Scrape down the sides and blend again.
- Pour the batter ¾ of the way full into the greased muffin tins / muffin cups.
- On each muffin, lightly sprinkle the toppings of your choice.
- Bake for 10 minutes or until a toothpick comes out clean.
Notes
- Use very ripe bananas.
- Measure the dry ingredients carefully.
- Fill the muffin cups about two-thirds to three-quarters full.
- Fold toppings like chocolate chips or nuts in at the end.
- Avoid overbaking to prevent the muffins from drying out quickly.
Storage Notes
- Store the muffins in an airtight container at room temperature for 2 to 3 days.
- Refrigerate for about 5 to 7 days because they’re moist and keep better chilled.
- For longer storage, freeze them in a sealed freezer bag or airtight container for up to 3 months.
Nutrition
Serving: 42muffins | Calories: 49kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.3mg
