I was craving something sweet one night, and feeling stressed from work and school. I had a couple of ripe bananas that I didn’t get around to freezing, so I decided I would make some mini muffins. Combined with some chocolate chips, these were perfect to satisfy my sweet tooth craving.
Because I made a decent batch, I had leftovers that I could have for breakfast on the go. These are healthy and refined sugar-free, and also vegan! I didn’t have to feel bad about eating them at night 🙂
Makes 16 mini muffins or 8 regular muffins
- 3/4 cup spelt flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large banana, mashed
- 2 tbsp agave (or maple syrup)
- 2 tbsp coconut oil (measure after melting) *see note
- 2 tbsp non-dairy milk
- 2 tbsp non-dairy yogurt (or just use more milk)
- 1/2 tsp vanilla
- 1 tbsp mini non-dairy chocolate chips
Preheat the oven to 350 degrees F. In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
In a medium bowl, mash the banana and add in the melted coconut oil, agave syrup, milk, yogurt, and vanilla. Mix together. Add the dry ingredients to this mixture and stir to combine. Be sure not to over mix! Fold in the chocolate chips as the last step.
Line or grease your muffin pan. Fill each muffin tin (~3/4 full) and place in oven. Using a mini muffin pan should only require 10-12 minutes. If you use a regular sized muffin pan, baking time will need to be adjusted (probably 15-17 minutes — toothpicks come in handy!).
- If you would like an oil-free version, you could probably replace the oil with applesauce.
- You can substitute the chocolate chips with blueberries or nuts of choice too!
- Top with some nutella or nut butter for a boost of some extra heart healthy oils