Mini Chocolate Chip & Flax Banana Muffins

I’ve been feeling a little under the weather this week.  For some reason I was craving muffins, so instead of resting the other afternoon like I should have been, I dragged myself into the kitchen to make muffins.  The black banana perched on my counter pretty much dictated what type of muffins I would make.

Though these contain banana, it’s really not a strong flavor once they are baked.  You can still taste it, but it doesn’t hit you over the head like some banana baked goods can.  The nuttiness of the flax and the bits of chocolate really help to balance out the banana.  These little muffins surely won’t win a beauty contest, but they are quite delicious.  As is, they are already healthier than the typical sugar bombs you find at breakfast spreads and coffee shops, but you can make them even more virtuous by leaving out the chocolate chips and going easy on the agave.  If for some reason you can’t eat these up within a few days, you can freeze them. Just thaw them out whenever you get a craving for muffins 🙂

Mini Chocolate Chip & Flax Banana Muffins
notes: I scaled this recipe down so that it makes exactly 12 mini muffins.  You can easily multiply it to make more.   If you want a healthier muffin, leave the chocolate chips out.  All measurements in ounces are by weight. 

1 oz brown rice flour
0.4 oz millet flour
0.6 oz arrowroot or tapioca flour
1/8 tsp xanthan gum
1/4 tsp baking soda
pinch of salt
scant tbsp flax seeds or flaxmeal
2 tbsp mini chocolate chips (I like the Enjoy Life Brand as it’s gluten free & vegan)

2 oz coconut milk (from the carton)
2 oz mashed ripe banana (about half a banana)
1/2 tsp apple cider vinegar
1/4 tsp vanilla
1-2 tbsp agave (this depends on how sweet you want them)

optional cinnamon sugar topping: 1/2 tbsp turbinado sugar with 1/8 tsp cinnamon

Preheat the oven to 325 and grease a mini muffin tin.  Combine the flours, xanthan gum, baking soda, and salt in a bowl.  Whisk them together until thoroughly mixed, then stir in the flax and chocolate chips.  In a separate bowl, whisk together the remaining wet ingredients until smooth.  Add the dry ingredients to the wet and stir until a smooth batter forms.  Fill the muffin tins up about 2/3 full (you should be able to fill about 12).  If using, sprinkle a bit of the cinnamon sugar topping on each muffin.  Tap the pan on the counter to release air bubbles, then place it in the oven.  Bake the muffins for approximately 15-17 minutes until the tops have puffed and spring back when touched.  Cool in the pan for a few minutes, then invert the pan on a cooling rack and cool completely on the rack (or, you could always enjoy them warm!). Makes 12 mini muffins.