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
I loooove dancing…especially ballroom dancing…it is so fun to go out on the dance floor and actually know what your doing and having fun, instead of pretending and having to concentrate.
Yum!! I love the photos of you with the muffins. So cute!
Soo… I have a serious question. Which do YOU like better… this recipe or your fat free banana bread? I know you’ve said you don’t like fat free baked goods, and while I generally agree, your fat free banana bread is the BEST banana bread I’ve ever had! Ever! So when my bananas ripen up, I am wondering if I should try this recipe or stick with your other…and just add chocolate chips (or peanut butter chips! which is what I did last time)! Would love to hear your thoughts!
P.S. you are beautiful! Inside and out!
Katie, I am going to make one of these versions today… would love your opinion!! Or anyone else’s who has made both recipes!?! 🙂
Both are really good! I personally like these better though. But just by a little!
thanks! i appreciate you taking the time to respond!
Hey Katie! I love your blog 🙂 And I know you’ve probably heard this a LOT, but I can’t help but say that you are so beautiful!
And the dancing thing – hmmm…I have no idea because I don’t dance (maybe :P)…Okay maybe I do.
Wow! These look great 🙂 I LOVE banana bread! Thanks for sharing
1/2 cup mashed banana (only had one left after the bf scoffed a few yesterday)
Almond milk
Apple cider vinegar
Coconut oil
All-purpose flour
I left out the sugar. The ingredient subs I chose to use are as above. It ended up being 24 mini muffins, and each muffin is about 46 calories using the brands I had on hand 🙂 Thanks Katie, satisfied my chocolate craving for sure!
Wow I made these for my family and they LOVED them. As did I. Excellent recipe — a huge hit!!!
So im making this as I type but instead of using the choc chips I used the homemade choc bar chopped into pieces. While I was mixing them together they melted and now its more like choc swirl banana muffins. Still yummy though, just thought it was unfortunate the choc chips melted before going into the oven. I wish they tasted more chocolatey. Overall great recipe!
Made this for fathers day with gluten free flour. I never add in xanthan gum. They turned out super yummy 🙂
Wow, these are good! I used white whole wheat, coconut oil and coconut sugar. They browned really nicely but they don’t taste coconut-y. My only question is when using coconut oil how do you keep the oil from seizing up? I had to heat up the whole mixture to get the oil to dissolve. It worked but is there a better strategy?
Use melted coconut oil to begin with, and make sure all other ingredients are at room temp.