Tons of flavor packed into mini muffins!
I’m officially going back to school. And with back to school season comes mini snacks like these muffins!
I feel like all snacks should be mini. I mean a snack is a small meal so why shouldn’t the food be small? The only thing that isn’t mini in this recipe is the chocolate chips. Halfway through making the muffin batter I realized that I ran out of mini chocolate chips :(. So regular-sized ones just had to do.
Bananas make all the difference in muffin recipes. Besides adding tons of flavor, bananas, similar to applesauce, add plenty of moisture to muffins. If you don’t mind the banana taste, I highly recommend adding bananas to your favorite muffin batter (which should totally be this muffin batter).
What’s exciting is that these muffins are paleo! So if you prefer to eat gluten-free, these are perfect for you.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Back-to-School Banana Chocolate Chip Muffins.
- 3 ripe bananas
- 3 large eggs
- 4 tablespoons unsalted butter, softened
- 1 tablespoon coconut oil, melted
- 1 cup cassava flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon hydrolyzed grass-fed collagen powder ((optional))
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease or line a mini muffin tin with baking cups.
- In a large bowl, whisk together ripe bananas and eggs. Whisk in butter and coconut oil. Gradually mix in cassava flour, baking powder, baking soda, and collagen powder (optional), but be careful not to overmix. Fold in chocolate chips. Scoop about 1 tablespoon of muffin batter into each muffin mold.
- Bake muffins for 7-8 minutes until a toothpick inserted in the center of one comes out clean. Serve warm, and dig in!
