These mini muffins are so good and tasty! They would be great to add to your kid’s school lunches as a yummy healthy treat.
Banana Chocolate Chip Mini Muffins
These muffins are grain-free, made with quality ingredients and are packed with flavor!
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 2 bananas ripe & mashed
- 3 eggs whisked
- 1/4 cup coconut oil melted
- 2 tsp. pure vanilla extract
- 1/3 cup dairy-free mini chocolate chips
You want to start by preheating your oven to 375
Get out a mini muffin tray and put liners in it or you can grease the pan by using coconut oil or olive oil. I used liners and they turned out great!
Gather these ingredients to add to a bowl: almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, bananas, coconut oil, and vanilla extract.
Add in all those ingredients and stir to combine them.
In a small bowl, whisk the eggs
In another small bowl, mash the bananas until they are broken down
Add the egg mixture and the bananas to the bowl with the rest of the ingredients, to combine them all together.
Fill each of the mini muffin slots with the combined batter about 3/4 way full to the top
Bake in the oven for 10-12 minutes until the muffins appear to be firm when you press down on the center of them.
Remove the muffins and put on a platter or in an air-tight container to keep them fresh
Don't forget to have one while they are hot and fresh out of the oven! Enjoy!
This recipe is brought to you by The Real Food Rdt by Stacie Hassing and Jessica Beacom.
The original recipe can be found HERE.
I can’t recommend these girls enough, they have so many healthy & delicious recipes. You can find them on Instagram HERE.
I hope you and your family enjoy these muffins as much as mine did!