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In this post, you will learn how to make Mini Chocolate Chip & Flax Banana Muffins and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Mini Chocolate Chip & Flax Banana Muffins.
- 1-2 tbsp agave (this depends on how sweet you want them)
- 1/2 tsp apple cider vinegar
- 1/4 tsp baking soda
- 2 oz mashed ripe banana (about half a banana)
- 1 oz brown rice flour
- 2 tbsp mini chocolate chips (I like the Enjoy Life Brand as it's gluten free & vegan)
- 1/8 tsp cinnamon
- 2 oz coconut milk (from the carton)
- tbsp flax seeds or flaxmeal
- 0.4 oz millet flour
- 1/4 teaspoon salt
- 0.6 oz arrowroot or tapioca flour
- 1/2 tbsp turbinado sugar
- 1/4 tsp vanilla
- 1/8 tsp xanthan gum
- Preheat the oven to 325 and grease a mini muffin tin.
- Combine the flours, xanthan gum, baking soda, and salt in a bowl.
- Whisk them together until thoroughly mixed, then stir in the flax and chocolate chips. In a separate bowl, whisk together the remaining wet ingredients until smooth.
- Add the dry ingredients to the wet and stir until a smooth batter forms. Fill the muffin tins up about 2/3 full (you should be able to fill about 12). If using, sprinkle a bit of the cinnamon sugar topping on each muffin. Tap the pan on the counter to release air bubbles, then place it in the oven.
- Bake the muffins for approximately 15-17 minutes until the tops have puffed and spring back when touched. Cool in the pan for a few minutes, then invert the pan on a cooling rack and cool completely on the rack (or, you could always enjoy them warm!). Makes 12 mini muffins.
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