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Banana Almond Chocolate Chip Lactation Mini Muffins Recipe

Banana-Almond Chocolate Chip Lactation Mini-Muffins

  • Author: Shelley Rahim
  • Total Time: 41 minutes
  • Yield: 32


Dry ingredients:
1 1/2 cup almond flour
1 cup flour (white, sprouted wheat or gluten-free flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Wet Ingredients:
3 eggs
1/3 cup butter, softened
1/3- 1/2 C maple syrup
3-4 overripe bananas (about 1.5 cups mashed)
1TBS almond extract
1 C mini chocolate chips
3/4 C sliced almonds (optional)


  1. Preheat oven to 350. Spray a mini-muffin tin with coconut oil cooking spray (or rub with butter). Be sure to grease the surface of the pan as well.
  2. Mash the bananas on a plate with a fork or potato masher.
  3. In a medium sized bowl, combine the dry ingredients until thoroughly mixed.
  4. In a separate bowl, beat the melted butter (making sure it’s not hot or it will cook the eggs), eggs, bananas and maple syrup with an electric mixer on medium-high speed until it looks creamy, about 1-2 minutes.
  5. Stir in the almond extract.
  6. Stir the wet ingredients into the dry ingredients, slowly by hand. Be careful not to overmix the batter. 
  7. Spoon, put about 1.5 TBS of batter in each muffin cup, or to the top of each muffin cup.
  8. Gently press a few sliced almonds on top of each muffin, 
  9. Bake for 16-18  minutes, or until you see them getting nice and golden on the edges and a toothpick inserted in the center comes out clean.
  10. Let the muffins cool in the muffin tin for about 5  minutes. 
  11. Store them on the counter covered, for up to five days, or in the fridge for up to seven days. Freezes well for 2 months.
  • Prep Time: 25 minutes
  • Cook Time: 16 minutes
  • Category: Snacks

Keywords: Banana-Almond Chocolate Chip Lactation Mini-Muffins