Chocolate Chip Banana Bread Mini Muffins

chocolatecoveredkatie.com

Edyi3

1 cup mashed banana (240g)

2 tbsp milk of choice (30g)

2 tsp pure vanilla extract

2 tsp white or apple cider vinegar

3 tbsp vegetable or coconut oil (30g)

1 cup spelt or all-purpose or Bob’s gf flour (130g)

only if using the gf flour, add ¼ tsp xanthan gum

½ tsp plus ⅛ tsp salt

½ tsp baking soda

½ tsp baking powder

½ cup mini chocolate chips, optional

⅓ cup xylitol or sugar of choice (65g)

pinch stevia or 1 extra tbsp sugar of choice

* Note: You will get fewer muffins if omitting the chocolate chips. Preheat your oven to 350 F, and line a mini muffin tin with liners. In a large mixing bowl, whisk together first 5 ingredients. In a separate bowl, combine all of the remaining ingredients and stir well. Pour wet into dry, and stir until batter is just evenly mixed. Pour into the muffin liners and bake 15 minutes (19-20 minutes for regular-sized) or until muffins have domed and a toothpick comes out clean from the center. Allow to sit 10 minutes before removing from the muffin tin. After a day, it is best to refrigerate or freeze leftover muffins. note: Note: You will get fewer muffins if omitting the chocolate chips. Preheat your oven to 350 F, and line a mini muffin tin with liners. In a large mixing bowl, whisk together first 5 ingredients. In a separate bowl, combine all of the remaining ingredients and stir well. Pour wet into dry, and stir until batter is just evenly mixed. Pour into the muffin liners and bake 15 minutes (19 to 20 minutes for regular-sized) or until muffins have domed and a toothpick comes out clean from the center. Allow to sit 10 minutes before removing from the muffin tin. After a day, it is best to refrigerate or freeze leftover muffins.

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