• 1 ripe banana
  • 1 flax egg (1 tablespoon ground flax, 3 tablespoons water)
  • ½ cup Sunbutter
  • ¼ teaspoon baking powder
  • Chocolate chips (optional)


  1. Preheat oven to 400 degrees F.
  2. Mash banana.
  3. Mix Sunbutter, flax egg, and baking powder with mashed banana. Stir until combined.
  4. Transfer to a well-coated mini muffin tin.
  5. Bake 15 to 18 minutes.
  6. When the muffins come out, sprinkle chocolate chips on top.

Makes: 12 mini muffins
Total Time: 5 minutes to prep; 15 to 18 minutes to bake

recipe_marlaAbout the Chef

Chef: Marla Hernandez
Family: Son – Julian; Cocker Spaniel – Koby
Community: Carmel Valley
Hobbies & Interests: Running, baking, reading, traveling
Favorite Local Activity: Running at the beach and Torrey Pines State Reserve
About the Recipe: I baked these muffins for myself because I wanted a treat for my birthday without compromising my health. I made them flourless and nut-free since my son has allergies.
About the Chef: Special day class teacher at Del Mar Heights Elementary. I post my healthy muffin recipes to my blog,


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