These mini almond flour banana muffins are for those mornings when your toddler wakes up hungry immediately and you’re not even through your first sip of coffee. Literally just grab and hand off for a morning snack, or throw on a plate with fruit and call it good!
They're soft, naturally sweet, and made with simple ingredients you probably already have on hand. Just cozy banana goodness baked into a bite-size muffin your toddler will actually eat AND keep them full!
Why You and Your Toddler Will Love These Mini Banana Muffins
- naturally sweet from ripe bananas — no added sugar needed!
- soft, fluffy texture that’s perfect for little hands and mouths (literally so easy to gobble up)
- made with simple, wholesome ingredients you can feel good about
- packed with healthy fats, protein, and fiber for steady energy
- comes together in one bowl
- freezer-friendly for quick breakfasts or snacks
- taste just like banana bread, but made with real food ingredients
You should also check out my pb&j oatmeal muffins and ABC oatmeal muffins for other nourishing breakfast options your toddler will love!
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Ingredients You'll Need
Here's all that you'll need to make these mini almond flour banana muffins:
- ripe bananas – the natural sweetness and moisture come entirely from the bananas (the riper they are, the sweeter your muffins will be!)
- eggs – help hold everything together and give these minis their light, springy texture
- almond flour – adds healthy fats, protein, and a soft, tender crumb
- baking powder + baking soda – work together to give lift and keep them fluffy
- vanilla extract – adds warmth and brings out the natural banana flavor
- cinnamon – optional, but adds cozy sweetness
- mini chocolate chips – completely optional!
See recipe card for quantities.
How To Make Your Mini Banana Muffins
- Step 1: Preheat your oven to 350°F and lightly grease or line a mini muffin pan (if not using a silicone one). This helps the muffins release easily once baked. Start adding ingredients into your bowl.
- Step 2: In a medium bowl, mash 3 ripe bananas until smooth. Whisk in 2 eggs, vanilla extract, and cinnamon (if using) until everything is well combined. Stir in the almond flour, baking powder, and baking soda until a thick, scoopable batter forms.
- Step 3: Stir in mini chocolate chips if using (I did half and half - some for my baby and some for my toddler, so I added them to half the batter). Divide evenly between mini muffin cups, filling each about ¾ full.
- Step 4: Bake for 12–16 minutes, or until golden and a toothpick comes out clean. Let the muffins cool completely before removing from the pan. They’ll firm up as they rest!
Helpful Hint
Let these mini almond flour banana muffins cool completely before removing them from the pan, almond flour bakes stay soft while warm and can crumble if you try to lift them too soon. Once cooled, they firm up beautifully and hold together for little hands!
Substitutions
This banana muffin recipe is naturally gluten-free and dairy-free! It's pretty forgiving, so you can easily adjust it based on your pantry and your toddler’s dietary needs.
- bananas: make sure they’re ripe for natural sweetness! if you’re short on bananas, you can replace one with about ⅓ cup applesauce, though the muffins will be a little softer
- eggs: you can use 2 flax eggs (2 tablespoon ground flax + 6 tablespoon water) for an egg-free version, just note they’ll be a little more dense and not rise as much
- almond flour: for a nut-free option, use 1½ cups oat flour + 1 tablespoon oil or nut butter to replace the healthy fats almond flour provides (add 2-3 tablespoon of milk if the batter is too thick)
Variations
You can totally add mix-ins to these mini almond flour banana muffins for some added flavor and texture! Even get your toddler to help mix them in!
- blueberry banana - stir in a handful of frozen wild blueberries for a fun fruit twist
- banana chocolate chip - add a handful of mini chocolate chips in
- banana nut - add in about ⅓ cup of chopped pecans or walnuts into them for a nutty banana bread crunch!
Check out these carrot cake muffins for a veggie option!
How To Serve Mini Banana Muffins To Little Ones
- serve with a protein source like Greek yogurt, a boiled egg, or nut/seed butter for a balanced meal
- pair with fruit or veggies for color and fiber — think berries, banana slices, or cucumber sticks
- spread with nut butter or yogurt on top for extra healthy fats and flavor
- crumble over a yogurt parfait
Equipment
You don’t need anything fancy to make these mini almond flour banana muffins, just a few basics you probably already have in your kitchen. Grab a medium mixing bowl, a fork or whisk for mashing the bananas, and a spatula to stir everything together. A mini muffin pan is a must (I love using a silicone one for easy cleanup), and a small cookie scoop makes portioning the batter quick and mess-free. Once baked, transfer them to a cooling rack to help them set and stay soft inside.
Storing Your Mini Banana Muffins
Once cooled, store your mini almond flour banana muffins in an airtight container in the fridge for up to 5 days. They’ll stay soft, moist, and perfectly snackable all week long. For longer storage, freeze them in a reusable bag or airtight container for up to 2 months — just be sure to let them cool completely before freezing to prevent moisture buildup. When you’re ready to serve, thaw overnight in the fridge or warm in the microwave for about 10–15 seconds for that fresh-baked feel.
Tiff's Dietitian Tip
These mini almond flour banana muffins are more than just an easy breakfast, they’re a great way to introduce nuts in a safe, gentle form. Almond flour is naturally rich in healthy fats, protein, vitamin E, and magnesium, all of which support brain development, fullness, and steady energy for growing littles!
Introducing nuts early (and often!) is one of the best ways to *help* reduce the risk of developing nut allergies. Muffins made with almond flour are an easy, low-effort way to do that, especially for toddlers who are in their prime muffin-loving stage. If your little one has already tolerated almonds or nut-based products, recipes like this are a fun way to keep that exposure going while also offering balanced nutrition in every bite!
*always check with your pediatrician or allergist if you’re unsure about introducing nuts, especially if there’s a family history of allergies
FAQ
Yes, you can replace the eggs with 2 flax eggs (2 tablespoon ground flax + 6 tablespoon water). Just note they’ll be a little denser and won't rise as much, more like mini banana bites than fluffy muffins.
Nope! If your bananas are ripe, they’ll give plenty of natural sweetness! If they’re not super spotty, you can add 1–2 teaspoon maple syrup for a gentle boost.
Because almond flour is high in healthy fats and moisture, swapping it 1:1 for other flours (like oat or wheat) won’t give the same result. If you need a nut-free version, try using 1½ cups oat flour but the texture will be heartier (if the batter is too thick, I'd add 2-3 tablespoon of milk).
Absolutely! Just use a standard muffin pan and bake for about 20–25 minutes instead of 12–16. They’ll rise beautifully and have the same soft, banana-bread texture!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these mini almond flour banana muffins:
Mini Almond Flour Banana Muffins (no added sugar!)
Ingredients
- 3 ripe bananas mashed
- 2 eggs
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
- 1-2 teaspoon maple syrup if your bananas aren’t super ripe optional
- ¼ cup mini chocolate chips optional
Instructions
- Preheat oven to 350°F and lightly grease or line a mini muffin pan.
- In a medium bowl, mash bananas until smooth. Whisk in eggs, vanilla, and cinnamon (if using).
- Stir in almond flour, baking powder, and baking soda until evenly combined. Divide batter into mini muffin cups, filling each about ¾ full.
- Bake for 12–16 minutes, or until golden and a toothpick comes out clean. Let cool completely before removing, they’ll firm up as they cool.
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