Mini Banana Mega Muffins

I love bananas! Generally, I buy a whole bunch at the store, cut up half and freeze them for smoothies and leave the other half for snacking. While most get eaten up rather quickly (*with almond butter), sometimes a few stragglers get left behind leaving me with mushy bananas. So when mother nature gives me mushy bananas, I make a healthy banana loaf. This time I decided to turn them into mini muffins. I have been working on this recipe for a little while now and today it is finally ready to share with you (complete with a nutritional breakdown). These little puppies are low in calories (*under 100), low in fat, low in carbs and sugar but high in taste!

1 1/2 cups of Almond Flour
1 1/2 cups of Kamut Flour
2 ripe bananas (mushed)
1 egg plus 4 egg whites
1/4 cup Xylitol (non-chemical sweetener)
1/4 cup unsweetened apple sauce
1 tbsp vanilla
1 tsp cinnamon
1 tsp cardamon
1 tsp baking soda
1/2 tsp kosher salt
1/2 tbsp chia seeds
1/2 tbsp cocoa nibs


1. Preheat oven to 350 degrees.
2. Mix all flours, baking soda, spices and salt in a large bowl.
3. Mix bananas, egg, egg whites, vanilla, xylitol and apple sauce together in a small bowl.
4. Add wet mixture to the dry mixture. Stir, but do not over mix.
5. Fold in chia seeds and cocoa nibs.
6. Divide mixture into a mini muffin tray (24 muffins).
7. Bake for 25 minutes.

Nutritional Information (1 mini muffin):

86 calories
4 grams of (wonderful heart healthy) fat
9.4 grams of carbohydrates
1.6 grams of sugar
3 grams of protein


1 comment:

  1. YUM. I actually have three mushy bananas sitting at home. Maybe if they make it through the weekend, I'll give this a try.