Mini Chocolate Chip Banana Muffins
User Reviews
5
Mini Chocolate Chip Banana Muffins
Description
This recipe uses ripe bananas mashed for natural sweetness and moisture combined with almond flour instead of wheat flour, producing a muffin with a slightly dense, moist texture. Eggs bind the mixture while coconut oil adds richness and maple syrup enhances sweetness. Vanilla extract adds aroma. Baking powder and baking soda act as leavening agents to help the muffins rise gently.
Mini chocolate chips are folded into the batter and also sprinkled on top before baking creates pockets of melted chocolate in each small muffin. Baking in a preheated 350°F oven for 17 minutes yields muffins with golden edges and soft centers once cooled.
The smaller size suits portion control or serving at gatherings where finger foods are preferred. Full-size muffins can be made by tripling the batter per muffin and increasing baking to 30 minutes.
Ingredients
- 2 banana large, ripe
- 2 egg
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup mini chocolate chips plus more for topping
Instructions
- Preheat oven to 350F and spray a mini muffin pan with oil or line with mini muffin papers
- Place bananas in a large mixing bowl and mash with a potato masher or a fork
- Add the eggs, melted coconut oil, maple syrup, and vanilla extract to the mixing bowl and mix to combine thoroughly
- Add the almond flour to the mixing bowl and add the baking soda, baking powder, and salt on top of that
- Mix the dry ingredients into wet thoroughly
- Fold in the mini chocolate chips
- Place 1 tbsp of batter into each of 27 muffins cups - you may need to bake multiple batches
- Sprinkle extra mini chocolate chips on top of each muffin
- Place in the oven to bake at 350F for 17 minutes
- Allow the muffins to cool for at least 10 minutes before removing from the muffin tin
Notes
- To make full-size muffins instead of minis, use about 3 tablespoons of batter per muffin and increase baking time to approximately 30 minutes.
- Allow muffins to cool at least 10 minutes after baking before removing from pans to set crumb structure and prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 27mini
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 27g | |
| Calories | 90kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 64mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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