Banana Chocolate Chip Mini Muffins
Delightful bite-sized mini muffins bursting with ripe banana and chocolate chips, perfect for breakfast, snacks, or dessert.
Servings: 12 mini muffins
Calories: 90kcal
Ingredients
Wet Ingredients
- 240 g mashed banana (about 1 cup) The riper the banana, the better!
- 30 g milk of choice (2 tbsp)
- 2 tsp pure vanilla extract
- 2 tsp white or apple cider vinegar
- 30 g vegetable or coconut oil (3 tbsp)
Dry Ingredients
- 130 g spelt, all-purpose, or gluten-free flour (1 cup)
- 1/4 tsp xanthan gum (only if using gluten-free flour)
- 1/2 tsp plus 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 65 g xylitol or sugar of choice (1/3 cup) Adjust amount based on sweetness preference.
- 1 tbsp Pinch of stevia or 1 extra tbsp sugar of choice
- 1/2 cup mini chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a large mixing bowl, whisk together the mashed banana, milk, vanilla extract, vinegar, and oil until well combined.
- In a separate bowl, combine the flour, xanthan gum (if using), salt, baking soda, baking powder, and sugar. Stir well to mix everything together.
- Pour the wet mixture into the dry ingredients and stir until the batter is just mixed. Be careful not to overmix; it’s okay if there are a few small lumps!
- If you’re using mini chocolate chips, fold them into the batter gently.
- Spoon the batter into the lined muffin tin, filling each liner about 3/4 full.
Baking
- Bake in the preheated oven for about 15 minutes, or until the muffins are domed and a toothpick comes out clean from the center.
- Once baked, allow the muffins to sit for about 10 minutes in the tin before removing them. This helps them cool and firm up a bit.
Notes
For optimal freshness, refrigerate or freeze any leftover muffins the next day. Feel free to add nuts, dried fruits, or spices like cinnamon for an extra flavor boost!