Breakfast

Chocolate Chip Banana Mini Muffins

A perfect treat for the vegan dessert connoisseur. You won’t be able to resist these mini muffins made with our gluten-free All-Purpose Flour Mix.

Chocolate Chip Banana Mini Muffins

Makes 24 mini muffins

Prep Time

Ingredients
  • 6 T. hot water
  • 2 T. ground flaxseed
  • 1 7/8 C. (2 cups less 1 tablespoon) Gluten-free All-Purpose Flour, sifted (2 cups less 1 tablespoon)
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/4 t. baking powder
  • 1 C. Enjoy Life Foods Semi-Sweet Chocolate Mini Chips
  • 3/4 C. organic cane sugar
  • 1/3 C. shortening or dairy-free buttery spread
  • 1 C. mashed very ripe bananas
  • 1/4 C. water
  • 1 T. pure vanilla extract
Instructions

  1. Preheat the oven to 350°. Oil or line a 24-capacity mini muffin tin with paper liners, or oil and line a standard 12-cup capacity muffin tin with paper liners.

  2. Put the hot water and ground flaxseed in a small bowl. Mix, then let stand about 2 minutes to thicken.

  3. Put the All-Purpose Flour Mix, baking soda, salt, cinnamon, and baking powder in a medium bowl. Whisk well to combine. Add the Mini Chips, tossing to coat.

  4. Put the sugar and shortening in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 2 minutes. Add the flaxseed mixture, bananas, water, and vanilla. Beat well.

  5. Add the flour mixture to the sugar mixture. Beat until combined.

  6. Spoon the batter into the prepared pan, filling each one about two-thirds full. Bake the mini muffins for 13 to 15 minutes, or large muffins for 18 to 20 minutes, until golden brown and a toothpick inserted into a muffin comes out clean. Cool 5 minutes, then transfer each muffin to a wire rack to cool completely.

  7. Serve, or store in an airtight container for up to 2 days, moving leftovers to the refrigerator or freezer.