I know, the name of this recipe is an utter mouth-full. Classic wordy blogger behavior, right?
Truthfully, I wavered back and forth a lot when deciding what these adorable lil’ mini muffins should be named… Banana mini muffins? Banana chocolate chip mini muffins? Peanut butter banana mini muffins? Low sugar banana muffins? Peanut butter banana chocolate chip low sugar mini muffins? Say that one five times fast.
The last title is probably the most accurate, but it’s so long winded that even I’d be annoyed with myself for inflicting it on the world. In the end the winner was: Low sugar peanut butter banana muffins. Descriptive, informative, and mercifully less than 9 words long.
In defense of my verbosity, there is a good reason why this name was so hard to land on, these little muffins have a lot going for them! They’re like your single friend that you’re setting up on a blind date with someone you know would totally dig them, but they’re so fabulous that you don’t even know where to start when describing their many outstanding qualities, so you just erupt with disjointed stories about their greatness all over the unsuspecting suitor.
Here’s the shortlist of what these muffins have going for them: minimal sugar, healthy fat (coconut oil), whole wheat flour, protein (peanut butter), a tender texture, lightly sweet, bite sized, full of ripe banana flavor, and a quick and easy breakfast.
Muffins, please meet my blog readers. I think you two are going to be very happy together. A blind date over the internet never turned out so well.
For realskies though, silly metaphors aside, I love this recipe so much that I’ve been eating variations of it for breakfast for the past month. It’s become my savior due to my ongoing morning battle with perpetual lateness syndrome.
Beyond saving me from skipping breakfast, this wonder recipe is also incredibly flexible. The chocolate chip and peanut butter version is a total winner, but a batch made with apple sauce and a cinnamon nutmeg spice mix turned out equally wonderful. Experiment with what sounds good to you; I’ve tossed in everything from flax seed meal to walnuts to oatmeal depending on my mood. (See the notes in the recipe instructions below on variations I’ve tried with success.)
Another bonus, these muffins are a tasty way to use up old bananas without going for sugar-bomb treats like banana bread, which I looooove, but don’t necessarily need to eat for breakfast daily. Finally a healthier way to redeem those bananas you swore you’d remember to eat this week! (Just me? I always forget about bananas. Every. Single. Darn. Time.)
Feel free to play with this recipe; tailor the flavor and nutrition to what works for you!
As long as you keep the basic wet to dry ingredients ratio the same your muffins should turn out fabulous. And hook me up with your favorite combos please! It’s only fair to keep your recipe matchmaker in the loop after all.
- 3 Mashed very ripe bananas (we're talking black peels people)
- ¼ C Coconut oil
- ½ C Natural peanut butter (or unsweetened apple sauce)
- 2 Tbsp Brown sugar
- 2 Tbsp Honey
- 2 Eggs (room temp - if not just run under warm water briefly)
- 2 Tsp Vanilla extract
- ⅓ C Milk (only if using peanut butter)
- 1 C Whole wheat flour
- 1 C Flour
- 1 Tsp Baking soda
- 1 Tsp Baking powder
- ½ Tsp salt
- ½ C Mini chocolate chips
- 2-3 Tbsp Flax seed meal
- ½ C Chopped nuts
- Pre-heat the oven to 375 degrees and grease your muffin pan thoroughly.
- Measure the coconut oil and peanut butter (or apple sauce) together in a glass measuring cup. Warm the mix for 10-20 seconds in the microwave and stir until it combines.
- Peel and then mash the bananas. Mix the sugar, honey, coconut oil, peanut butter (or apple sauce), eggs, vanilla and milk (if using peanut butter) in with the mashed bananas.
- Stir together the flour, whole wheat flour, salt, baking soda, baking powder and any other add ins (chocolate chips, nuts, flax seeds).
- Gently stir the dry ingredients into the wet mixture. Try to stir as little as possible and with minimal force; you want the batter to just come together. Use the spatula to gently make circles around the bowl and fold the batter until the flour is absorbed.
- Use a cookie scoop to fill the muffin pan (one scoop for mini muffins, two for regular) and bake at 375 degrees for 12 minutes (regular size may take longer).
- Cool slightly and enjoy! The recipe makes almost 48 mini muffins.
I typically store these muffins in the fridge and grab them as needed throughout the week. I also like to make a batch and freeze half for the next week or to give to friends or family.
A more traditional muffin:
If you're looking for a more classic bakery muffin flavor you could sub in butter for coconut oil and up the sugar from ¼ C to ½ C or even up to a whole cup.
If adding oatmeal reduce both flours to a little less than a half cup and add 1½ C oatmeal.