Food & Drinks

Totally Addictive Chocolate Chip Banana Mini Muffins

Moist, fluffy, and full of good-for-you ingredients, these sweet treats are enjoyable at any time of the day.

Photography by Oliver Barth / LA Food Photography

Muffins are one of the easiest and most forgiving baked treats you can make, and as a result, they can also become a smorgasbord of random ingredients if you’re an over-zealous “fun ingredient” glutton like me. As a measure of control, I try to limit myself to two main flavors when making muffins, one of which is usually a result of something I have on hand and need to use up (aka lots of zucchini in the garden), and the second is a featured flavor. So when Navitas Organics came to me recently and tasked me with making a superfood recipe with chocolate chips, I looked at my rapidly browning bananas on the counter, and knew precisely what to do.

Chocolate Chip Banana Mini Muffins
Moist, fluffy, and full of good-for-you ingredients like hemp seeds, maca, and banana, these sweet treats are enjoyable at any time of the day. Use the ripest, softest bananas you can find for the best flavor – black spots are a good sign!

Makes 24 mini muffins

1¾ cup spelt flour*
1 tablespoon maca powder
1 tablespoon ground cinnamon
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
¾ cup mashed overripe bananas (about 2 bananas)
¼ cup maple syrup
1/3 cup liquid coconut oil
¾ cup water
¼ cup mini chocolate chips
¼ cup shelled hemp seeds

Preheat the oven to 350° F. Spray at 24-cup mini muffin pan with cooking spray.

In a large bowl, combine the flour, maca, cinnamon, baking soda, baking powder and salt. Mix well. To a blender, add the mashed bananas, maple syrup, liquid coconut oil, and water. Blend until smooth. Pour the liquid into the dry ingredients and add the chocolate chips and hemp seeds. Mix until the ingredients are fully incorporated, taking care not to over-mix. Spoon the batter into the muffin pan, dividing it evenly amongst the cups. Bake for 16-18 minutes, or until the tops have just begun to turn golden, and a toothpick inserted comes out clean. Let the muffins cool in the pan on a baking rack for 10 minutes before removing from rack to finish cooling. Store cooled muffins wrapped in plastic or in a sealed container for up to 4 days at room temperature.

*To make the muffins gluten free, use a 1-to-1 gluten-free baking flour blend in place of the spelt.

    

2 Responses to “Totally Addictive Chocolate Chip Banana Mini Muffins”

  1. Piers R. Wander Reply

    These bite-sized treats sound like the perfect tasty way to incorporate healthful ingredients with perishable produce. I also like that these can be made GF, for all our gluten-sensitive people. A question I have, for the banana-allergic people out there, is: could you possibly substitute pumpkin puree, or cooked sweet potato for the bananas, perhaps even celebrating the tastes of autumn a little early?
    Here’s to a wonderful-smelling house, and delicious bite-sized baked goodies!

  2. Catherine Reply

    I made these tonight as my 11 year old son always wants muffins for breakfast and I wanted a healthy option for him. As soon as they came out of the oven, we were all blown over by how good they smelled. Both kids tasted and gave them a 100% thumbs up. they kept asking me, “You just made these, Mom?” I’m going with the quick and easy rather than the alternate, Yum, and thanks!

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