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If you have two bananas on the verge of going bad, this is the perfect recipe for you! This kid-friendly banana bread muffin recipe uses just 2 bananas while still giving your mini muffins a wonderfully moist texture and naturally sweet flavor. They’re especially great for babies and toddlers!

Mini banana bread muffins in a white bowl with gray hearts.

Best Banana Bread Muffins Recipe – 2 Bananas

These mini banana bread muffins with 2 bananas are a family favorite and make the best quick and easy make ahead snacks! I love that they require 2 brown bananas, which is a great way to use up those overripe bananas that are kicking around.

When they’re fully brown, bananas have the strongest banana flavor and sweetest taste. They’re also incredibly moist, perfect for mixing into your favorite muffin recipes, banana bread, or even brownies. 

These almond flour banana bread muffins are a tasty way to enjoy fluffy muffins with no added sugar and are perfect for little hands!

Mini banana bread muffins on a wire cooling rack.

mini banana bread muffins

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Why We Love These Sugar Free Banana Bread Muffins

  • Quick & easy: This simple banana bread muffin recipe is seriously easy to make! Mix the dry ingredients in one bowl, mash the bananas and the wet ingredients in another, then mix them together. The leftover muffins freeze incredibly well, so you can bake once and toss a few into your little one’s lunch bag anytime!
  • Healthy: This recipe is naturally sweetened with bananas and applesauce and therefore contains no added sugar. It also has healthy fats and fiber coming from the almond flour. You’ll be shocked at how great these easy banana muffins taste without your usual baking ingredients!
  • Super moist: Have you ever noticed how banana bread has the most wonderfully moist texture? That’s all thanks to the bananas! As they ripen, they become softer and softer, and act almost like sour cream or oil in recipes. This recipe uses a little applesauce as well, which results in tender and moist muffins.

Ingredient Notes

Ingredients required for banana bread muffins with 2 bananas.
  • Almond flour: Use super-fine, blanched almond flour, not almond meal.
  • Cinnamon: Cinnamon really amps up the flavors and makes these muffins smell amazing in the oven!
  • Baking powder: Baking powder will give these easy banana bread muffins a nice rise to make them tender and fluffy.
  • Salt: This will highlight the natural sweetness of the bananas to make this easy recipe taste great.
  • Overripe bananas: Use fully brown, over-ripe bananas (the kind with brown spots) for best results.
  • Eggs: These bind the banana muffin batter together and help it rise.
  • Applesauce: Use unsweetened applesauce to add extra sweetness and flavor without needing extra bananas.
  • Vanilla extract: Vanilla makes any sweet recipe smell and taste like a dessert.

How to Make Almond Flour Banana Bread Muffins

  1. Preheat oven to 350 F. Spray a mini muffin pan with cooking spray or use a mini silicone muffin pan.
  2. In a large bowl, mix together almond flour, cinnamon and baking powder, and salt.
  3. In a separate bowl, mash the bananas, then whisk in the eggs, applesauce and vanilla extract.
  4. Add the wet banana mixture to the dry ingredients and mix until combined (do not over mix).
  5. Divide batter evenly among the muffin cups, filling each muffin cup close to the top.
  6. Bake in oven for 20-23 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from the muffin cups. Gently run a sharp paring knife around the edges of the muffins to help release them from the pan.
Mini banana bread muffins on a white plate.
Keep scrolling to the recipe card below for the full printable recipe!

TIPS FOR THE BEST BANANA MUFFINS

  • Use overripe bananas for this recipe since they tend to be sweeter and will provide just the right amount of sweetness to flavor up these muffins. Since the muffins are naturally sweetened with fruit, the sweeter and riper the banana, the better!
  • For easy removal, spray the muffin tin well with cooking spray or use a mini silicone muffin tin. By doing so, you can simply pop the muffins out without worrying about them sticking to the pan.
  • Wait until the muffins cool before removing them from the pan. Use a sharp knife to carefully work your way around the edges and help to gently nudge the muffins out of the pan.
  • Let the muffins rest on a cooling rack before storing them in an airtight container. 

Recipe FAQs

How to prevent muffins from sticking to pan

If you’re tired of watching your favorite muffins break in half as you remove them from the pan, you need to spray the muffin pan with cooking spray first! You also want to wait a bit to leave the delicate muffins cool before removing them. If you remove them too early, they’re likely to break.

If spraying oil doesn’t help, use muffin liners. It can also help to use silicone pans because they’re naturally nonstick and you can press up from the bottom to remove each muffin from the pan.

Lastly, you can place the muffin tin in a baking pan with about an inch or so of boiling water. Allow the bottom of the muffin pan to sit in the hot water for at least 5-10 minutes. The steam from the water can help release the muffins more easily from the pan.

Can you make banana muffins with just two bananas?

Yep! Although this might not be enough banana for your favorite banana bread recipe, this is plenty for homemade banana muffins. Another helpful tip is to remember that mashed bananas and applesauce are typically interchangeable in recipes. So, if you have a recipe that calls for three bananas, try replacing the third one with approximately 1/2 cup applesauce.

Do you have to add sugar to banana muffins?

Nope! Since bananas are naturally so sweet, you can use them as a natural sweetener and skip the brown sugar. I prefer to use a little applesauce to make these kid-friendly banana muffins really moist and flavorful without adding too much banana. They’re absolutely perfect for babies and little kids who aren’t used to eating a lot of sugar and who will really notice that natural sweetness!

Can I use all-purpose flour instead of almond flour?

I don’t recommend subbing the all-purpose flour for almond flour as the muffins will turn out too dense and heavy. For best results, stick to the recipe as written.

Storage Guidelines

  • Cool leftover muffins, then store them in an airtight container at room temperature for 3-4 days. You can also refrigerate them for a week, but bring them up to room temperature before serving.
  • For even longer storage, pop the muffins in a freezer-safe container and thaw them one at a time for your kid’s lunches or snacks.

Serving Suggestions

These mini banana bread muffins are fantastic as a snack on their own, or you can serve these delicious muffins with these toppings and sides.

  • Yogurt
  • Spread them with a bit of nut butter such as peanut butter or almond butter
  • Cream cheese
  • Fresh berries
  • Banana slices
  • Fruit smoothie

Recipe Variations

  • Chocolate chip banana muffins: Stir in 1/2 cup mini chocolate chips into this easy muffin recipe for a little chocolate flavor and extra sweetness.
  • Banana nut muffin recipe: Add 1/2 cup of chopped pecans, peanuts, or walnuts for the best banana nut muffins!
  • Add a little sweetness: If you feel like you need to add some extra sweetness, try adding up to 1/3 cup of coconut sugar.
Mini banana bread muffins in a white bowl with gray hearts.

More Similar Recipes

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Almond flour banana bread muffins in a heart bowl.
Recipe
5 from 1 vote

Mini Banana Bread Muffins with 2 Bananas {Sugar Free}

Created by Elysia Cartlidge
Servings: 30 mini muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
If you have two bananas on the verge of going bad, this is the perfect recipe for you! This kid-friendly banana bread muffin recipe uses just 2 bananas while still giving your mini muffins a wonderfully moist texture and naturally sweet flavor. They're especially great for babies and toddlers!

Ingredients
 

  • 2 cups super-fine blanched almond flour
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large overripe bananas mine weighed 241 grams without the peel
  • 3 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 F. Spray a mini muffin pan with cooking spray or use a mini silicone muffin pan.
  • In a large bowl, mix together almond flour, cinnamon and baking powder, and salt.
  • In a separate bowl, mash the bananas, then whisk in the eggs, applesauce and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until combined (do not over mix).
  • Divide evenly among the muffin cups, filling each one close to the top.
  • Bake in oven for 20-23 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from the muffin cups. Gently run a sharp paring knife around the edges of the muffins to help release them from the pan.

Nutrition

Calories: 57kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.4mg
Almond flour banana bread muffins in a heart bowl.

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