Gluten Free Banana Chocolate Chip Mini Muffins

 

We love trying new recipes.  One we have been wanting to try is a gluten free version of banana muffins.  I always wonder how they are going to taste and if I’m going to miss the regular ingredients.  I also wonder, okay I’ll like it but will the kids eat it?  We have all these new options for flours now, one being coconut flour.  I was really excited to try this recipe to see how the consistency was when baking with coconut flour.   I don’t like to make full size muffins because the littles always eat just about half of it and they are done. Because of that, I make a lot of mini muffins and they get gobbled right up, no waste.  I have the Wilton Mini Muffin Pan and it has worked perfectly batch after batch.   These were a HUGE hit and I’ve made about 3 batches already

You will need:

• 4 bananas or 5 if smallish, mashed with a fork (the more ripe, the better)
• 4 eggs
• 1/2 cup almond butter
• 2 tbsp coconut oil, melted
• 1 tsp vanilla
• 1/2 cup coconut flour.  We used Bob’s Red Mill Organic you can find HERE 
• 2 tsp cinnamon
• 1/2 tsp nutmeg.
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• Chocolate chips

Preheat oven to 350 f degrees. Line a muffin tin with liners ; since I’m making mini muffins this will yield about 1 and 1/2 batches or 36 mini muffins.

Mash the bananas, this is a great task for little helpers!  Once mashed really good add to  a large bowl along with the eggs, almond butter, coconut oil, and vanilla. Using a hand blender, or whisk blend until nice and blended.

In a separate bowl combine  the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, and make sure it’s well mixed.

You will want to fill each mini muffin with about 2/3 full.   We topped with 2 chocolate chips each.  You can omit the chocolate chips and top with nuts but we like chocolate 😉

Bake for 20 minutes or until toothpick comes out clean.

Yields 36 mini muffins

 

 

 

 

adapted from paleo grubs