Healthy mini double chocolate chip banana muffins that taste like chocolate cupcakes and are full of feel-good ingredients. Made with almond flour and naturally sweetened with maple syrup, these mini banana muffins are paleo, dairy-free, gluten-free, and grain-free. A nutritious, kid-friendly breakfast, snack, or dessert!
Preheat oven to 350°F and line a muffin tin with liners.
In a large bowl, mash the over-ripe bananas with a fork. Make sure there should be NO lumps.
Mix in whisked egg, maple syrup, vanilla extract, and coconut oil.
Add in cacao powder, almond flour, baking soda, and salt. Use a spatula to combine. Fold in the chocolate chips.
Evenly divide and scoop into mini muffin liners. Optional: sprinkle extra chocolate chips on top.
Bake for 12 - 15 minutes, or until toothpick comes out clean. Enjoy!
Notes
Can substitute maple syrup with another liquid sweetener (honey or agave).Do not substitute almond flour with coconut flour.TO STORE: In airtight container at room temperature for up to 3 days or in refrigerator for 1 week.