Banana Almond Mini Muffins (No Refined-Sugar)
MUFFINS

Banana Almond Mini Muffins (No Refined-Sugar)

Kim N. July 10, 2026 2 min read

These soft Almond Banana Mini Muffins come together with simple pantry ingredients and are naturally sweetened with ripe bananas. They’re the perfect make-ahead breakfast or snack for busy mornings, lunchboxes, or little hands on the go.

Ingredients:

Makes 12 mini muffins

  • 1 large ripe banana, mashed
  • 1 egg
  • 1/4 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/8 cup pure maple syrup
  • 3/4 cup all-purpose flour
  • 1 tbsp ground flaxseeds
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon powder
  • pinch of salt

Optional add-ins:

  • 1/4 cup finely chopped almonds (for older toddlers)

Instructions:

  1. Preheat oven to 385°F, grease or line 12-cup mini muffin pan.
  2. In a bowl, mash the banana until smooth.
  3. Whisk in the egg, melted butter, milk, maple syrup.
  4. Add flour, ground flaxseeds, baking powder, baking soda, cinnamon, and salt. Mix just until combined. Fold in add-ins, if using.
  5. Divide the batter evenly among the 12 muffin cups (almost full).
  6. Sprinkle finely chopped almonds on top, if using.
  7. Bake at 385°F for 10 minutes, then reduce heat to 350°F and bake another 5-8 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool for a few minutes before transferring to a wire rack.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture and help prevent sogginess.
  • Refrigerator: Store in an airtight container for up to 5 days. Warm for 10–15 seconds in the microwave or let come to room temperature before serving for the best texture.
  • Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. Freeze in a single layer first if possible, then transfer to a bag to prevent sticking.
  • To Reheat: Thaw overnight in the refrigerator or at room temperature for about 30 minutes. Warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–8 minutes until heated through.

Pro Tip:

  • For the freshest muffins, let them cool completely before storing. Trapping warm muffins in a container creates condensation, which can make them soggy and shorten their shelf life.