Vegan banana chocolate chip mini muffins are a sweet treat that’s free of dairy, eggs, and nuts!
Good morning! And Happy Friday the 13th!
What are you doing today? Staying in? Hiding? Looking for black cats? ;)
We are just doing some last minute Valentine’s Day preparations – the boys need to make valentines for Daddy and Grandma and Grandpa, and I need to find my smallest heart cookie cutter to cut out heart-shaped pepperoni because I have a request for a heart-shaped pizza tomorrow.
But, I thought I’d share a really easy and healthier recipe for vegan banana chocolate chip mini muffins today. If you make these in some colorful cupcake liners, these could be a cute addition to your Valentine’s Day festivities tomorrow!
I’ve made these a little bit healthier with the addition of coconut oil and maple syrup. No unhealthy oils here, and just a minimal amount of sweetener. It’s important to use a SUPER ripe banana for that reason – it will add a lot of natural sweetness.
Disclosure: This post contains affiliate links.
Vegan Banana Chocolate Chip Mini Muffins.
- Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners.
- In a medium bowl, mash the very ripe banana.
- Add the maple syrup and coconut oil and stir.
Add the whole spelt flour, baking soda, and salt, and mix together.
Add the mini chocolate chunks, and stir.
- Spoon the batter into the prepared pan.
- Bake at 350 degrees for about 10-14 minutes.
What are you planning to bake this weekend? If you have more bananas to use up, try this vegan gluten free banana bread!