These nutritious mini muffins are a real hit with my kids, and a delicious bite-sized snack for me and my hubby! You can also add icing for a healthy ‘cupcake’ for parties. Enjoy!
In large mixing bowl combine:
- 2 1/2 cups mashed ripe banana (I blend mine in my high-speed blender)
- 1/2 cup coconut sugar (or less depending on your tastes)
- 1/2 cup melted coconut oil (or substitute apple sauce or extra mashed banana)
- 2 tbsp ground flax
- 2 tbsp chia seed
- 1 tbsp vanilla
- 1 tsp cinnamon
- 1/4 – 1/2 tsp cloves
In separate bowl combine:
- 2 cups gluten free flour blend (or 1/2 GF and 1/2 Sprouted Spelt Flour for a lighter mix)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp Himalayan salt
Stir dry ingredients in to wet ingredients until well combined. Portion into mini muffin pans sprayed with coconut oil and bake at 350F for 18-20 minutes. (If making large muffins bake for 23-27 minutes).
Enjoy!! <3
Variation: After dry and wet ingredients are mixed thoroughly add 1 cup frozen blueberries (or frozen fruit of your choice. Note – if you add the frozen blueberries in before this point you may cause your coconut oil to solidify and end up with oily muffins.