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'1 Banana Only' Banana Bread Muffin Tops
Samah Dada's Banana Bread Muffin Tops + Maple Almond Bites
Zach Pagano / TODAY
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(121 rated)
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This is the recipe for when you are craving banana bread, but only have one banana to make it with! I also love the fact that this is a small-batch recipe, so if you're just cooking for one or two, there's nothing to waste. 

Technique tip: Mix wet and dry ingredients separately to ensure even incorporation.

Swap option: Instead of almond butter, you can use peanut butter or cashew butter. Instead of egg, you can use a "flax egg" (just mix 1 tablespoon ground flaxseed mixed with 3 tablespoons water, leave it to thicken into a gel-like consistency for about 5 minutes). Instead of maple syrup, you can also use honey.


    • 1 ripe banana, mashed
    • 2 tablespoons maple syrup
    • 1/4 cup almond flour
    • 1/4 cup coconut flour
    • 1/2 tablespoon coconut oil, melted and cooled
    • 2 tablespoons creamy almond butter or peanut butter
    • 1 egg, or 1 flax egg
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/4 cup chocolate chips, plus more for adding on top


1. Preheat oven to 350°F.

2. Cream together mashed banana with beaten egg, almond butter, maple syrup, and melted coconut oil. Make sure the coconut oil has cooled for a few minutes so it doesn't scramble the egg. 

3. In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt.

4. Combine wet and dry ingredients. Gently fold in chocolate chips.

5. Lightly grease a cookie sheet with coconut oil, and form batter into four muffin tops. Place extra chocolate chips on top.

6. Bake for 15-20 minutes until edges are golden brown. Serve immediately or store in an air-tight container for an easy on-the-go snack.