There is always time in life for Banana Chocolate Mini Muffins. They are a great snack for any time of the day, especially if they’re low-carb and Paleo-friendly, with no refined sugars or refined carbs. I love making mini muffins. They are the perfect snack size and fit perfectly into a lunch box. They make a great afternoon snack, are great for Sunday Brunches, Picnics and Kids Birthday Parties.
We are big banana eaters in our family – we are going through about about 25 – 30 bananas per week, and more when I’m training for a marathon. They rarely ever turn dark with spots because they’re gone before they get that chance, but if they do they will be turned immediately into yummy banana bread or muffins.
When I make these muffins I make sure that I mix the bananas with a hand mixer until they’re smooth, so they don’t have a chunky texture when baked. That way my kids really like them. The bananas in the banana Bread or muffin batter make this batter slightly runnier than regular batter , so don’t panic when that happens. Trust in the process and you’re good. You’re about to have delicious, yummy tasting Banana Chocolate Chip Muffins.
Banana Muffins really become irresistible when you add chocolate chips.The chocolate inside is the cherry on the icing. It compliments the bananas perfectly and satisfies a sweet craving instantly – so yummy all the way!
I added pure maple syrup just because it’s my favorite sweetener. It adds some nice minerals and takes out that usual guilty feeling from eating something sweet. I added coconut sugar, because it’s another unrefined sugar and it adds a beautiful caramelized flavor.
Almond meal makes these banana chocolate mini muffins super soft and adds some satisfying protein – that way it’s also easier to stop snacking – you feel satisfied much faster. That’s always a huge plus, too, isn’t it?
When making mini muffins with chocolate chips I usually try to make them with mini chips. That way the chocolate in the mini muffins is not too overwhelming, but don’t get me wrong, if I don’t have any mini ones on hand I’ll make them with the regular ones – without hesitation!
This is what you need to make Banana Chocolate Chip Mini Muffins:
1/2 cup Coconut Oil
1/4 cup Pure Maple Syrup
1/4 cup Coconut Sugar
1 teaspoon Vanilla
1/2 cup Coconut Flour
1/4 Almond Meal
3 Bananas, ripe is great!
3/4 mini Chocolate Chips ( dairy and nut free is great!)
- preheat oven to 350 degrees
- grease a mini muffin pan, I use Coconut Oil Cooking Spray, works great!
- in a bowl blend coconut oil, coconut sugar, maple sugar, and vanilla with a hand mixer until smooth
- add coconut flour and almond meal
- cut up bananas and add them into the batter and blend until smooth
- last, gently fold in chocolate chips
- place a tablespoon of batter into each muffin compartment
- bake muffins 8-12 minutes until golden brown