The stripped-down, straightforward cousin to my original Banana Chocolate Chip Mini Muffins - easy going with no fussy ingredients for a quick and easy breakfast or treat. These are gluten-free, dairy-free, and so so yummy.
As I was preparing for a quick trip away to the mountains this past week, I wanted to make something super easy that the grandparents could give the girls for breakfast or snacks that didn’t require any prep and was still healthy and delicious. I searched the internet for healthy chocolate chip muffins and came up with more than enough complicated recipes but after digging and combining landed on a recipe that smelled so good coming out of the oven, I had to taste it. These are amazing and their small size makes them oh-so-poppable. Mason & I considered taking them with us on our trip and no one would have been any the wiser…but we’re considerate parents so we let the girls have them ;) Here’s how I did them:
Ingredients
1 1/2 cups flour (I used GF baking flour)
1/2 cup coconut sugar
1 tsp baking soda
Pinch of sea salt
2 eggs, room temperature
1/2 cup oil (I used avocado but you could use coconut as well)
1 tsp vanilla
3 small-medium ripe bananas, mashed
1-2 scoops Vital Proteins Collagen Peptides (optional)
1/2 cup mini chocolate chips (I used EnjoyLife Foods)
Directions
Preheat oven to 375F and spray a mini muffin pan with coconut oil.
In a large bowl, combine flour, sugar, baking soda, and salt. Mix to combine.
In a separate bowl, combine eggs, oil, and vanilla. Whisk to combine.
Add mashed banana and stir until fully incorporated.
Slowly add dry ingredients to wet ingredients until just combined. Fold in chocolate chips.
Fill muffin tins 2/3 full.
Bake 10-12 minutes or until toothpick comes out clean.
This recipe makes about 24 mini muffins.
