Chocolate Chip Coconut Banana Mini-Muffins
Servings: 24 mini-muffins
These moist, and chocolatey, nutty mini-muffins are the perfect little treats for you and your kids.
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Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup coconut sugar
- 3 ripe bananas
- 2 eggs
- 1 teaspoon pure vanilla
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 cup desiccated coconut
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 1/3 cup mini dark chocolate chips
Instructions
- Preheat your oven at 200 degrees Celsius. Prepare your mini-muffin tin by greasing with baking spray or using muffin liners.
- Place the coconut oil, coconut sugar, bananas, eggs, and vanilla in a blender or food processor. You can also mix everything by hand using a wooden spoon. Set aside in a bowl.
- In another bowl, whisk together the flour, baking powder, desiccated coconut, chia seeds and dark chocolate chips.
- Fold in the dry ingredients into the wet, careful not to over-mix. Spoon about a tablespoon of the batter into the mini-muffin molds. Fill about 2/3 of the mould.
- Bake for about 12-14 minutes. Let it cool for about 5 minutes on the tray before transferring to a cooling rack. You can store in the fridge for up to a week or on the freezer for longer.
Notes
Substitutions:
*Regular brown sugar can be used instead of coconut sugar.
*All-purpose flour or gluten-free flour can be used instead of whole wheat flour.
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