Chocolate Chip Banana Mini Muffins Recipe

Chocolate Chip Banana Mini Muffins Recipe

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!

INGREDIENTS 

1¾ cup gluten-free 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 over-ripe bananas (about 2 bananas)

¼ cup maple syrup

cup coconut oil, melted

¾ cup water

¼ cup mini chocolate chips

¼ cup Navitas Organics Hemp Seeds

DIRECTIONS

Preheat the oven to 350° F. Spray a 24-cup mini muffin pan with cooking spray or line with paper liners.

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, melted 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.

Makes 24 mini muffins

 

Submitted by Julie Morris | Luminberry

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Image of Chocolate Chip Banana Mini Muffins Recipe

Servings

24 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!

Ingredients

  • 1 ¾ cup gluten-free flour

  • 1 Tbsp. ground cinnamon
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • ¾ cup mashed over-ripe bananas (about 2 bananas)
  • ¼ cup maple syrup
  • ⅓ cup coconut oil, melted
  • ¾ cup water
  • ¼ cup mini chocolate chips

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Directions

  1. Preheat the oven to 350° F. Spray a 24-cup mini muffin pan with cooking spray or line with paper liners.
  2. 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, melted coconut oil and water. Blend until smooth.
  3. 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.
  4. 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.
  5. 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.