Cheers to the long weekend Whether you’re staying local or traveling, you’ll need plenty of tasty treats. Here’s my go-to recipe for Dark Chocolate Banana Mini-Muffins Easy to make, great for breakfast, dessert, long car rides, or just a quick snack! They are #glutenfree #dairyfree #refinedsugarfree, but NOT free of flavor, yumminess, and all-around goodness Recipe .
Dark Chocolate Banana Mini-Muffins(Gluten, Dairy and Refined Sugar-Free)
Yield: 2 dozen
1 cup mashed ripe banana (about 3 bananas)
½ cup coconut palm sugar
¼ cup melted coconut oil
1/4 cup milk (diary or non-dairy, I use unsweetened almond)
1 tablespoon vanilla extract
1 ½ teaspoons cinnamon
2 large eggs (to make these vegan - instead of the eggs mix 2 tablespoons flax meal with 4 tablespoons warm water and let stand for 5 minutes)
1 ½ cups gluten-free all-purpose flour mix (regular AP or Whole-Wheat will work too)
1/2 cup whole rolled oats
2 tab hemp hearts
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup dark chocolate chips
Preheat oven to 375. Lightly grease a mini-muffin pan or line with mini-muffin liners.
In a large bowl mix together the banana, sugar, oil, milk vanilla, cinnamon, and egg.
In a separate bowl whisk together the flour, oats, hemp hearts, baking powder and soda, and salt.
Add the dry ingredients to the wet banana mixture and mix well. Fold in the chocolate chips.
Spoon the batter into the prepared mini muffin cups and bake for about 15 minutes or until a toothpick comes out clean.
Cool muffins in pan for 5 minutes and then transfer to a wire rack to cool completely.