Banana Chocolate Chip Mini-Muffins

Cooking Time

15 minutes


24 mini muffins


2 organic eggs, whisked

2 bananas, mashed

1/4 cup organic coconut oil, melted

1 teaspoon pure vanilla extract

1/4 cup blanched almond flour

1/4 cup coconut flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup mini-chocolate chips


Heat oven to 350 degrees.

* I make these in a silicone mini-muffin tray. They turn out best if greased slightly with coconut oil.

  • Whisk together the eggs, bananas and coconut oil. Next add in the remaining ingredients and mix/fold until just combined.
  • Fill each well to the top with mixture.
  • Bake for 15 minutes, or until muffins are done in the middle. Try not to over-bake, as they will be dry.
  • Remove from oven and allow to cool on a wire rack.

**I store these in an air-tight container in the fridge. You can also freeze these and easily defrost for a quick snack.