As I hinted in my Chocolate Guinness Brownies post, there are probably quite a few things about me that, even in seven years of blogging, have never come up and might surprise some people!
For instance, I don’t know that I’ve ever mentioned on here how much I love to dance—any kind of dancing; I love it all. Pretty much every weekend, you can find me trying to persuade my friends to go out dancing with me. Sometimes they give in to my appeals, and we put on our comfortable shoes for a night on the town. (I once made the mistake of wearing heeled knee-high boots to go out dancing. Absolutely never again.)
A couple of weeks ago, after friends stayed over following a night of dancing, I found myself in need of a quick and easy breakfast that I could make with limited supplies.
Because… you know… when your name is Chocolate-Covered Katie, it is expected that there will always be food at your apartment to feed your friends, regardless of whether or not you were out all night and therefore had no time to prepare said food.
These homemade mini muffins—inspired by my Homemade Hummingbird Cupcakes—were measured, baked, cooled, and plated before anyone else had even thought about waking up.
Banana Chocolate Chip Mini Muffins
(makes 30-35 mini or 11 large)
- 1 cup mashed banana (240g)
- 2 tbsp milk of choice (30g)
- 2 tsp pure vanilla extract
- 2 tsp white or apple cider vinegar
- 3 tbsp vegetable or coconut oil (30g)
- 1 cup spelt or all-purpose or Bob’s gf flour (130g)
- only if using the gf flour, add 1/4 tsp xanthan gum
- 1/2 tsp plus 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup mini chocolate chips, optional
- 1/3 cup xylitol or sugar of choice (65g)
- pinch stevia or 1 extra tbsp sugar of choice
*Note: You will get fewer muffins if omitting the chocolate chips. Preheat your oven to 350 F, and line a mini muffin tin with liners. In a large mixing bowl, whisk together first 5 ingredients. In a separate bowl, combine all of the remaining ingredients and stir well. Pour wet into dry, and stir until batter is just evenly mixed. Pour into the muffin liners and bake 15 minutes (19-20 minutes for regular-sized) or until muffins have domed and a toothpick comes out clean from the center. Allow to sit 10 minutes before removing from the muffin tin. After a day, it is best to refrigerate or freeze leftover muffins.
Chocolate Chip Banana Muffins Nutrition Facts
 
Question of the Day:Â Dancing: Do you love it or hate it?
Link of the Day:Â Homemade Chocolate Fudge Protein Bars
These were soooooooooooo delicious! I added 2 Tbsp maple syrup + 4 Tbsp white sugar for the sugar part and they were so satisfying and moist. I had three!
I have made these several times with a 1/4 cup coconut flour and an egg (not vegan) and they are GREAT!!
Just took these out of the oven! they smell so good. I added some flax seeds and made them as regular-sized muffins. Letting them cool but they are hard to resist! I love dancing too but I agree, must wear comfy shoes
Just made these and they are amazing! My first time using spelt flour and was very happy with the results.
I have made these many times using 1/3 cup coconut flour & two eggs in place of the flour. They are WONDERFUL!!
I just made this recipe in regular sized muffin tins. SO yummy! This recipe will definitely become a regular!
It’s wonderful! Articles, Amazing!
This is a nice post you sharing. Thank you for your good experience shared with us.Most important one is your story was dramatic.
Hi Katie, Do you have suggestions for how to reheat frozen baked goods like these muffins? I’m making a double batch- too many bananas- and will definitely freeze some, but what do I do when I’m ready to eat them? Let them thaw in the fridge overnight then microwave?? Thanks in advance!
That definitely works!
I just made these using oat flour and 2 tbsps of maple syrup + 2 packets stevia and they are great! I did one less tbsp each of milk and oil to account for the added liquid with the maple syrup. Will def be making again!
These are out of this world! I got about 8 large sized muffins, and used whole milk and 1/2 cup regular-sized chocolate chips… I could have cut down on those, but where’s the fun in that??
Another awesome Katie recipe – thank you!
Thank you so much for making them 🙂