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.
