Chocolate Chip Banana Mini Muffins
Moist, fluffy and full of good-for-you ingredients like Hemp Seeds, Maca and banana, these sweet treats are enjoyable any time of the day. Use the ripest, softest bananas you can find for the best flavor – black spots are a good sign!
1¾ cup Spelt Flour*
1 Tbsp Navitas Organics Maca Powder
1 Tbsp ground Cinnamon
½ tsp Baking Soda
2 tsp Baking Powder
½ tsp Sea Salt
¾ cup mashed overripe Bananas (about 2 bananas)
¼ cup Maple Syrup
1/3 cup liquid Coconut Oil
¾ cup Water
¼ cup Mini Chocolate Chips
¼ cup Navitas Organics Hemp Seeds
Preheat the oven to 350° F. Spray a 24-cup mini muffin pan with cooking spray.
In a large bowl, combine the flour, Maca Powder, cinnamon, baking soda, baking powder and salt. Mix well. To a blender, add the mashed bananas, maple syrup, liquid coconut oil and water. Blend until smooth.
Pour the liquid into the dry ingredients, and add the chocolate chips and Hemp Seeds, Mix until the ingredients are fully incorporated, taking care not to over-mix.
Spoon the batter into the muffin pan, dividing it evenly amongst the cups. Bake for 16-18 minutes or until the tops have just begun to turn golden, and a toothpick inserted comes out clean.
Let the muffins cool in the pan on a baking rack for 10 minutes before removing from rack to finish cooling. Store cooled muffins wrapped in plastic or in a sealed container for up to four days at room temperature.
*To make the muffins gluten free, use a one-to-one gluten-free baking flour blend in place of the spelt.
Makes 24 mini muffins
Submitted by Julie Morris