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Mini nut butter cups taste like a peanut butter candy wandered into a muffin tin. Sunflower seed butter, banana and eggs bake into tender, candy-like bites studded with mini chocolate chips. They're naturally nut-free, which makes them a school-lunch hero.
Pro Tips
- The edges will bubble with oil from the sunflower seed butter and look underdone — take them out anyway once the middle is no longer spongy, and they'll set as they cool.
- Bake 8-10 minutes for minis and 13-15 for regular muffin size; going longer dries them out, since these keep cooking on the hot pan.
- Mash the banana thoroughly before beating in the eggs — any banana lumps stay visible and wet in the finished cup.
- A brand like SunButter or the Trader Joe's version behaves best here; runnier natural butters make a looser batter.
- Store them chilled, where they hold well for a week or more — they eat like little candy cups straight from the fridge.
Frequently Asked Questions
Are these mini nut butter cups really nut-free?
Yes — sunflower seed butter is the base, so they're safe for nut-free households. The pecans are optional, and check your chocolate chips if you need them strictly nut-free.
Why do they look oily when they come out of the oven?
Sunflower seed butter releases oil while baking, so the edges bubble and sheen. It settles back in as they cool — judge doneness by the center, not the rim.
Can I use almond butter instead?
Yes, cup for cup, and the flavor is excellent — but then they're no longer nut-free. Keep the same pull-them-while-soft timing either way.
How do I store them, and can I freeze them?
Keep them chilled for a week or more. They also freeze beautifully — thaw in the fridge overnight for ready-made lunchbox treats.
Recipe Card
Ingredients
Method
- 1.
- Beat eggs and banana together.
- 2.
- Once combined, beat in sunflower seed butter and salt.
- 3.
- Fold in chocolate chips and pecans.
- 4.
- Bake at 350 degrees for 8–10 minutes for mini muffins or 13–15 minutes for regular size. (Bubbling oil on the edges from sunflower seed butter may make them appear not done; take them out and let them cool once the middle is not spongy.)
- 5. Store chilled for a week or more.
