Banana Chocolate-Chip Mini Muffins
A muffin that’s Paleo friendly meaning it’s gluten-free, dairy-free, and naturally sweetened. To make it the perfect allergy-friendly muffin, we’ve also made it egg-free!
Banana Chocolate-Chip Mini Muffins are on our menu rotation to stay! I made them for the first time a good month ago, and everyone loved them. Another batch was made to photograph them for the blog and then I moved on to creating some new dessert-type recipes. Just recently our order of mini chocolate chips came in and I thought it would be the perfect time to make the mini muffins again. Here’s where it gets funny, I made the batch while also making dinner so that they baked while we sat around the table eating dinner. By the time I pulled them from the oven and they were slightly cooled, my two oldest had left for a fun evening with Grandma and Grandpa. When they arrived home later Gus, my seven year old, saw them on the counter and helped himself. He then declared to me, “Mom, they were so good…I already devoured like 4 of them!” Hahaha…oh, I do love when they eat up my baked goods! May have been a little overkill for just a bedtime snack, but I’ll let it slide this time!
Here’s a little trick I’ve learned since experimenting with more egg-free baking. A mashed banana and a little baking soda work like an egg! I’ve tried the whole applesauce thing, the flax-egg (which works pretty darn good!), and pumpkin puree to name a few. They all work…but for different kinds of baked goods. But, the mashed banana with a half teaspoon of baking soda stirred in, is a winner for this recipe! So when making the Banana Chocolate-Chip Mini Muffins be sure to mash the bananas and stir in the baking soda until it becomes a creamy almost frothy-like consistency.
Here here we go again with the whole sugar thing…I’ve made this recipe with cane sugar (that was actually the first recipe I wrote down), but the more I thought about it, I knew I wanted to change it. Since there are chocolate chips added to the muffins, I figured that was enough sugar for the recipe. So I took out the sugar and swapped it for just 2 tablespoons of maple syrup. They needed just a little something sweet, so two tablespoons was just enough! Making it Paleo fits with our family’s treats much better!
Keeping this one true to allergy-friendly…it’s gluten-free, dairy-free, soy-free, refined sugar-free, and egg-free. When you can’t have some of those food groups, making baked goods can be tricky (or major kitchen fails…been there!!) so I’m sharing some of our favorite allergy-friendly recipes so YOU can enjoy baked goods again too!
- 2 bananas, mashed
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 cup coconut oil, melted
- 1/4 cup canned coconut milk, the cream not the liquid
- 2 Tbsp maple syrup
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1
cup
Cassava Flour
- 1/3 cup chocolate chips, dairy-free
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Preheat oven to 350 degrees. Prep a mini muffin tin.
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In a large mixing bowl add the mashed bananas and baking soda. Stirring until creamy and almost frothy. Add the sea salt and baking powder, stir.
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Add in the melted coconut oil, coconut cream and maple syrup, stir. Add the Cassava flour and stir in slowly. Fold in the chocolate chips.
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Divide evenly into 24 mini muffin tins. Bake for 20 minutes or until golden brown on the edges. Store in an airtight container for 4-6 days. Or freeze for later use.
