This is a recipe I have used for years and have tweaked it here and there as I explore new healthier ingredients. It continues to evolve over time.
Banana Chocolate Chip Mini-Muffins
adapted from Sara Foster's Fresh Everyday
- 1 cup all-purpose flour
- 1 cup whole wheat flour (make sure it's not old wheat flour that has been sitting in the pantry forever, wheat gets stale and actually can go rancid)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 8 tbsp organic unrefined coconut oil (you can use butter or applesauce in place of coconut oil)
- 3/4 cup raw sugar
- 2 large eggs
- 3-4 overripe bananas (throw your overripe bananas in the freezer instead of the trash so when you have time to bake you always have bananas)
- 1/4 cup plain Greek yogurt or plain kefir
- 1 tsp pure vanilla extract
- 1/4 - 1/2 a bag of semi-sweet chocolate chips
Preheat oven to 375 degrees. Line a mini muffin tin with paper liners or grease lightly.
Stir the flour, baking powder, baking soda, and salt together in a medium bowl.
In a separate bowl or in your stand up mixer, beat coconut oil and sugar together on high speed until well incorporated. Beat in the eggs, bananas, yogurt or kefir, and vanilla and stir to mix well.
Add flour to mixture, slowly. You want the flour to be moist and no longer visible make sure not to over mix. Gently stir in the chocolate chips.
Scoop the batter into the mini muffin tins. Bake for 10-15 minutes depending on your oven. The tops should spring back when pressed lightly or a toothpick should come out clean. You can also use a normal muffin pan just adjust your bake time to add 10 minutes. You could also use a loaf pan just increase your cooking time.
I hope you enjoy this recipe, I know my family loves it.
