When it comes to overripe bananas, don't throw them away. They are at the perfect ripeness to use in these mouthwatering grain-free, gluten-free, dairy-free Banana Chocolate chip Mini Muffin recipe.
No added sweeteners as the chocolate chips and bananas provide plenty of sweetness!
Author: Jen Martin Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes
1/4 cup almond flour
1/4 cup coconut flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1/4 tsp. sea salt
2 bananas, mashed
3 eggs, whisked
1/4 cup coconut oil, melted
2 tsp. organic pure vanilla extract
1/3 cup dairy-free mini chocolate chips
Preheat oven to 375 degrees F. Grease mini-muffin pan with olive oil or coconut oil well or use mini-muffin liners.
In a medium bowl, combine all of the ingredients.
Mix until just combined.
Fill each muffin well about 1/2-3/4 full with batter.
Bake for 10-12 minutes or until center of muffins are firm and spring back when gently pressed in the middle.
Remove from oven and allow to cool for 5 minutes before removing from pan.
Let me know how you like them in the comments below! 👇👇👇