Looking for a grain-free muffin that is not only delicious, but easy to prepare?
Look no further! This super simple recipe is perfect for when you’re cooking with kids or if you’re simply just not a skilled baker yourself.
We loved having them as mini muffins, but they are also great as regular sized muffins or prepared in a loaf pan instead of a muffin tin!
Chocolate Banana Mini Muffins
Ingredients:
1 1/4 cup coconut flour (or other gluten-free flour)
1 tsp baking soda
2 eggs
1/2 cup coconut oil
1 1/4 cup real maple syrup
1 tsp baking soda
2 eggs
1/2 cup coconut oil
1 1/4 cup real maple syrup
(depending on sweetness desired)
2 ripe bananas
1/4 cup raw cocoa
2 ripe bananas
1/4 cup raw cocoa
Directions:
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Preheat oven to 350 degrees.
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Sift together the flour and the baking soda. In a separate bowl, mash the bananas using a fork or potato masher, then add the eggs, oil and maple syrup. Add the flour mixture to the banana mixture, and stir until well blended.
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Pour the batter into greased mini muffin tin, or mini muffin tin lined with mini muffin cups.
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Bake for approximately 20 – 25 minutes, or until the tops bounce back. You can also use the toothpick test before you take them out: stick a toothpick in the middle of the muffin, if it comes out clean then the muffins are done. If there is batter stuck to the toothpick then they need a little longer.