Published: June 2024

A flourless, make-ahead + freezer-friendly breakfast for littles!

This favorite recipe of ours only uses 8 or less ingredients and makes the most delicious and moist mini muffins! It’s a great recipe to make ahead and freeze before busy weeks for easy breakfasts or easy snacks - my toddler (and all of us) truly LOVE these! Trust me - make a batch (or double batch) of these and pop them in the freezer…future you will thank you!

This recipe is also similar to my mini chocolate peanut butter muffin recipe, which I highly recommend you try! I’m such a fan of prepping breakfast for my toddler ahead of time to make my mornings as easy as possible and both of these muffin recipes are just fantastic fresh or pulled from a freezer stash. Hope you enjoy!

INGREDIENTS

• Peanut butter: the core ingredient in this recipe! Paired with the ripe mashed bananas below, these two make these muffins super soft and delicious.

• Mashed ripe bananas: ripeness is key as they add natural sweetness to the recipe.

• Maple syrup: this recipe calls for 1/4 cup of maple syrup and it just makes it a little sweeter! I like to use a pure organic maple syrup in my baking recipes like this one.

• Vanilla extract: adds a nice added flavor to this recipe. Can be omitted but I rarely bake without adding vanilla extract!

• Eggs: the eggs add structure, texture, and added protein in this recipe! I haven’t tried this recipe with an egg replacement to make it egg-free but typically the rule of thumb is 1/4 cup applesauce to replace one egg. You can also try this recipe with an egg replacement like Just Egg!

• Cinnamon: Just like vanilla extract, I rarely bake without using cinnamon! It pairs so well with the flavors of peanut butter, banana, and maple syrup in this recipe. If you don’t have any on-hand, no worries! You can omit.

• Baking soda: helps make these mini muffins light and fluffy!

• Add-ins: you can mix-in add-ins like chocolate chips, blueberries, or raisins! The key with add-ins is to mix them in at the very end with a mixing spoon - you don’t want them to blend into the muffins with a hand mixer (esp. if you’re using blueberries).

DIRECTIONS

• Preheat oven to 400F

• Mash bananas well with a fork (ripe bananas are key here for added natural sweetness!) and add all other ingredients to bowl.

• Mix well with a hand mixer or stand mixer until ingredients are well combined, then stir in chocolate chips with a kitchen spoon.

• Grease mini muffin pan with non-stick spray and using a small spoon or cookie scoop, pour batter into muffin cups (recipe makes about 20 mini muffins).

• Bake for 11-14 minutes (12 minutes is perfect for me) until toothpick comes out clean.

• Let cool and enjoy!

NOTES

• In this recipe, I find that a natural, creamy peanut butter works best. I like to get mine at Costco! Any peanut butter will work here though.

• Ripe bananas are key in this recipe as they add some natural sweetness. We add maple syrup to sweeten as well, but make sure you're using bananas with some brown spots!

• In place of chocolate chips, you could add shredded carrot, raisins, or blueberries to this recipe as well.

• Store in fridge in sealed container for up to 5 days, freeze in air-tight container (linked the freezer bags I like to use below) for up to 3 months.

• If you're using a silicone muffin pan, there's no need to spray with non-stick spray before pouring the batter in. They will pop right out.

• If you're using a non-stick pan, spray first with a non-stick cooking spray before pouring in the batter and baking.

• Another note on silicone muffin pans -- if you wash them with a scented dish soap, they tend to hold the scent of the soap and it definitely comes out in the food you bake. I recommend using a non-scented dish soap to clean and placing in boiled water to de-sterilize before using again.

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