Healthy Chocolate Banana Bread Mini Muffins
Healthy Chocolate Banana Bread Mini Muffins
Prep Time: 15 min
Cook Time: 20 min
Yield: 36 muffins
Wet ingredients:
1/4 cup ghee or coconut oil (or combo of each)
1/4 cup raw honey or pure maple syrup
3 eggs
1 cup mashed ripe bananas (2 medium bananas)
1 TBSP pure vanilla extract
1 tsp apple cider vinegar
Dry ingredients:
3/4 tsp fine sea salt
3/4 tsp baking soda
3 cups blanched almond flour
1/2 cup cacao powder (raw chocolate powder)
2 TBSP ground flax seeds
1/3 cup vegan mini dark chocolate chips
Instructions:
1.Preheat oven to 350 F. Add mini paper muffin liners to muffin tin.
2.Combine wet ingredients in food processor until well mixed, about 30 seconds. (Or mash and combine by hand.)
3.Gently combine the dry ingredients, minus the chocolate chips, in a mixing bowl.
4.Add the dry ingredients to the wet ingredients and pulse 3-4 times (or stir) to create the batter. Be careful not to over mix. The batter should be well incorporated but not over mixed.
5.Unplug the food processor and remove the blade, then gently fold in the chocolate chips.
6.Add 1 TBSP of the batter to each mini muffin cup (use 3 TBSP if using regular size muffin cups).
7.Bake for 15-20 minutes until the muffins are cooked through. Use a toothpick through the middle of a muffin at 15 minutes to test if they’re baked through. The toothpick should come out clean.
8.Let the muffins cool completely before eating to allow them to set.
9.Store in an airtight container on the counter up to 3 days, in the refrigerator up to a week or in the freezer up to 3 months.