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 tried to scroll through to see if this question was already asked, sorry if it’s here but I missed it. Wondering if I can use coconut flour? I know coconut flour is a little different than other GF flours. Any idea how much I’d use in this recipe or maybe not recommended?
I just made these and have to say they are the best recipe I’ve ever tasted. I didn’t have any chocolate chips so I cut up at Hershey bar. Next time I will omit the sugar and try it without. My kids love these as well. Thank you for all the delicious and healthy recipes!
Had one very ripe banana saying make me into something delicious, so I mashed it with some applesauce, substituted blueberries for chips, added chopped walnuts, cinnamon, sugar crumbs on the top. Baking right now. Sad I can’t taste them til after my dr appt, no food/drink for 2 more hours. The smell of the cinnamon is wonderful. Can’t wait to try them. Love all your recipes Katie, little or no sugar and GF.
I made these today for a celebration of life honoring my mother in law. They are fantastic! I love that they’re light and fresh tasting, and not overly sweet. My two little boys are obsessed with them too. Good thing I made a double batch!
Can I use any gluten free flour blend or does it have to be Bob’s. I have a corn allergy and I’m not sure if Bob’s has corn, but a lot of the gf flours do.
Hey 😀
I’ve just made them and they look fabulous! So easy to make and so delicious! Thanks so much
Is this actually healthy? Looks way too delicious haha. Cakes are my downfall!
Katie – I had to write to tell you how awesome these muffins are. Truly! I have made this recipe *at least* 5 times this summer. My kids absolutely inhale them. My friends tell me I should make them every week. 🙂 It is an excellent, easy, delicious and fail-proof recipe. Thank you!!
These look amazing! I plan to make them tomorrow morning, but I just realized I only have agave nectar, maple syrup and brown rice syrup at home, no sugar, so I will have to sub. Fingers crossed I don’t mess it up. 😉
I’m confused, for the oil, is it 3 tbs or 30g? Thanks 🙂
3 tbsp IS 30g. If you measure out 3 tbsp of oil with measuring spoons, some will stick to the spoon, so you really get around 30g of oil into the baked goods. For accurate measuring, it’s always a good idea to go with the gram measurements.