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
Mmm… Yum they look so incredibly delicious.And I love muffins in the morning. Can’t wait to try! P.S. I love dancing although I am not very good at it.
I love dancing!
This is my first post on your blog, and I have been reading your blog for months! Lol. Anyway, I love your blog and it inspired me to make my own blog!
Oops I didn’t mean to send that quite yet. The mini muffins look delicious! And also I love dancing.
I just made these using Splenda (actually the Japanese equivalent, substituting rhubarb and ginger for the choc chips. Amazing! Moist and sweet and tangy, and brilliantly low cal. Thanks so much for the recipe! 🙂
P.S. Dancing… I did ballet, tap and modern for about 10 years so my balance and rhythm are pretty good. Unfortunately my moves these days are like a drunk dad at a wedding in the 80s XD
Might have something to do with the fact that I can only be persuaded to a club when I’m drunk. But anyway, it certainly is fun!!
Have you tried xylitol, or lakanto? You can bake with those and they are much better (healthier) sugar substitutes and taste really good.
Yeah actually I did use lakanto, because it’s easier to get my hands on out here than the others. It’s worked pretty well in baking so far, yeah! 🙂
Is lakanto actually Japanese, do you know? Or did it originate in another country?
Oh cool! Splenda is a totally different thing (very unnatural), so that’s good you didn’t use that. According to the website for lakanto, its made in Japan http://www.lakanto.com/faq/.
Why don’t you have a YouTube Channel – you would have so many followers?!
Still waiting on that book :p *Excited*
I’d like to see her do some recipe videos as well!
I wonder…do you really need the xanthum gum if you are using store-bought gf flour? Doesn’t the flour already have it in it?? I’ve actually had a ton of success using equal parts rice flour and oats or oat flour…no xanthum gum necessary!!
http://www.bitesforbabies.com/recipes/oatmeal-goji-berry-cookies/
Perfect snack with morning coffee!
The sleepover sounds like a lot of fun! And the mini muffins look so cute and delicious! I’m definitely going to try this recipe.
Delicious! Made the batter with regular flour and sugar. I also froze some of the batter and eat it as a treat every so often. Will definitely make again. Nothing beats your banana bread though. I can only make it every few months b/c I eat the whole thing in one day. Keep up the great work Katie!
I LOVE YOUR WEBSITE!!!! I think it is super creative and awesome and just fabulous! 😀