Breakfast for 24

Flourless Banana Mini Muffins

Name: Flourless Banana Mini Muffins
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 1/2 cup whole raw almonds; 2 3/4 cup chopped overripe bananas; 1/2 cup natural smooth almond butter; 1/4 cup arrowroot starch; 2 tbsp chia seeds; 2 tbsp pure maple syrup; 2 tsp baking powder; 1/2 tsp cinnamon; 1/2 tsp apple cider vinegar; 1/4 tsp baking soda; 1/4 tsp fine sea salt

Ripe bananas and almond butter form tender mini muffins with chia, arrowroot, cinnamon, and baking powder.

Typical price

$0.73for 4 servings

$0.18 per serving$0.73 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: ohsheglows.com

35 minstart to table
Easydifficulty
24servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Kid-friendly Budget Breakfasts Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Nuts and seeds$0.70/oz typical	2.75 oz	$1.97Typical price
Bananas$0.62/lb typical	0.85 lb	$0.53Typical price
Peanut butter$0.14/oz typical	4.5 oz	$0.63Typical price
Total for the servings shown		$4.37

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaHoney or maple syrupBaking powder and sodaDried spices (cumin, paprika, chili powder, oregano)VinegarSalt and pepper

Not included in the cost.

Ingredients

1/2 cup whole raw almonds
2 3/4 cup chopped overripe bananas
1/2 cup natural smooth almond butter
1/4 cup arrowroot starch
2 tbsp chia seeds
2 tbsp pure maple syrup
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp fine sea salt

Steps

Heat the oven to 350 F and grease a 24-cup mini muffin pan with oil.
Blend the almonds into a fine meal, then stir in the bananas, almond butter, arrowroot, chia seeds, and maple syrup.
Mix in the baking powder, cinnamon, vinegar, baking soda, and salt until combined.
Divide the batter among the muffin cups.
Bake for 15 to 18 minutes, until the muffins are firm and lightly browned.
Cool the muffins in the pan for 5 minutes before removing them.