Banana Chocolate Chip Mini Muffins

Breakfast. Snack. Dessert. You name it, these will fit the bill. So quick, easy, healthy, and delicious you’ll probably want to make a double batch because they freeze beautifully and you just never know when you might need them…can I get an “amen”?

I use eggs in these (and most of my recipes) but fear not egg-free people of the world, you can still have your banana chocolate chip mini muffins and eat them too. Here’s a simple sub for the two eggs required in this recipe (and many others): 2 Tbsp ground flaxseed + 4 Tbsp water. It’s called a flax egg and it makes egg-free baking doable. Easy peasy. Now here’s the goods:

Ingredients:

2 very ripe bananas, mashed

2 eggs (or 2 Tbsp ground flaxseed + 4 Tbsp water)

1/4 cup unsweetened applesauce

1/3 cup unsweetened, vanilla almond milk

1/4 cup almond butter

1 tsp baking powder

2 tsp cinnamon

1/4 cup almond flour

2 Tbsp coconut flour (or sub more almond flour)

Mini chocolate chips (I like EnjoyLife Foods dairy-free)

Directions:

Preheat the oven to 350F. Grease a mini muffin tin and fill with batter. Bake 10-12 minutes or until a toothpick comes out clean. Cool slightly then transfer to wire rack.

Almond Butter Sugar Cookies

These cookies never last long at our house - the are perfectly sweet, chewy and nobody even questions if they’re “healthy” - I’m looking at you, Virginia I found the original recipe from Skinny Confidential and added the cinnamon and the sprinkle of salt at the end. It’s a great one that we go back to again and again. I haven’t tried subbing the nut butter or oat flour yet but I’m guessing any nut butter would work and it would just change the flavor profile - I’d be interested in using pecan butter in these…yum. Let me know if you try.

Ingredients:

1 stick unsalted butter (I like Kerrygold)

1 cup coconut sugar

1/2 cup almond butter

1 egg

1 1/2 cup oat flour

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

flaky salt for sprinkling on at the end

Directions:

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. Cream together butter, sugar and almond butter in bowl of a stand mixer until light and fluffy.

3. Add egg and beat to incorporate.

4. In a separate bowl, mix oat flour, baking soda, salt, and cinnamon.

5. Add dry ingredients to wet and mix to combine (dough is thin).

6. Drop tablespoon-sized balls onto baking sheet (leave space in between) and bake for 10 minutes. Sprinkle with flaky salt, let rest 5 minutes and enjoy.