Chocolate Chip Banana Mini Muffins
Yields: 32 mini muffins
These little muffins are perfect for quick breakfasts and snacks! They’ll keep for at least one week if stored in an airtight container in the refrigerator. (And I highly recommend reheating leftovers in the microwave to make the chocolate melt again!)
  1. Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the coconut oil, banana, vanilla, and vanilla crème stevia. Mix in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
  3. Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 12-14 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

If you prefer, 8-12 tablespoons of pure maple syrup, honey, or agave may be substituted for both the powdered stevia and vanilla crème stevia (or adjust the amount to taste, as needed and depending on the ripeness of your bananas). If using this substitution, reduce the milk to 1-2 tablespoons to compensate for the added liquid.

Any milk may be substituted in place of the unsweetened cashew milk.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

{gluten-free, vegan, clean eating, low fat, low calorie, lower sugar}
Recipe by Amy's Healthy Baking at