Mini Banana Muffins

I enjoy making muffins for my family. Usually it is only during the winter months because that is when pumpkin is in season. I typically only make ones in which they can also take to school as part lunch or snack. This is my favorite pumpkin muffin recipe. When I make muffins I make them into mini muffins since there is no reason to have an entire large muffin in one sitting. Plus the mini muffins are easy to pack and take along if I need to (less messy too).  So I was in search of making an easy nut free muffin recipe when I had the idea to turn one of our families favorite donuts into muffins. Donuts are a special treat in my house. I hardly ever make them because they are time consuming and I don’t enjoy the clean up from them.  My recipe is below, but was based off this recipe.

Mini Banana Muffins (paleo/gluten-free/nut-free/refine sugar free)

Ingredients

• 6 eggs
• 4 tbsp coconut oil,  melted
• 4 tbsp coconut milk
• 4 tbsp Grade B pure maple syrup
• 1/2 tsp sea salt
• 1/2 tsp vanilla
• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 ripe bananas, diced
• 1/4 cup Enjoy Life Chocolate Chips

Mini muffin tin and mini muffin baking cups. Bake at 400 degrees for 12 minutes. Made 51 mini muffins.

Grab all your ingredients except for the bananas and chocolate chips. (not picture is my nutmeg and salt I forgot to add them to the picture. I have also made them without both of these and they turned out just fine)

Crack 6 eggs and beat until frothy. Add in coconut oil and beat again. Add in the maple syrup, coconut milk, and vanilla and beat until just combined. Add in the remaining ingredients except for the bananas and chocolate chips.

Next grab the chocolate chips and bananas.

Dice up the bananas and add to the mixture. 

Add in the chocolate chips and fold in until combined.

Grab your mini muffin tin and liners. There are my favorite muffin tin liners. Fill the liners almost to the top. I used a mini scoop.

Bake in the oven at 400 degrees for 12 minutes or until toothpick comes out clean. Cool on wire rack. Made 51 mini muffins. Keep leftovers in the fridge. Mine have lasted up to a week in the fridge no problem.  

Keep it simple…Keep it clean.  Baking with purpose…living life to its fullest…on this beautiful journey!