Mini Chocolate Chip & Flax Banana Muffins
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 7.69
- Health score: 0.00
- Weight Watcher points: 2.00
Summary
Need a gluten free and dairy free breakfast? Mini Chocolate Chip & Flax Banana Muffins could be an awesome recipe to try. This recipe serves 12 and costs 11 cents per serving. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 55 calories. It is brought to you by Foodista. A mixture of cinnamon, xanthan gum, baking soda, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. If you like this recipe, you might also like recipes such as Power Flax Chocolate Chip Bananan Oatmeal Muffins, Video: Power Flax Chocolate Chip Bananan Oatmeal Muffins, and Banana Flax Chocolate Chip Muffins (Healthy, Gluten-Free Snacks for Kids).
Ingredients
agave1 tbsp
apple cider vinegar0.5 tsp
baking soda0.25 tsp
banana2 oz
brown rice flour1 oz
chocolate chips2 tbsp
cinnamon0.125 tsp
coconut milk2 oz
flax seeds1 tbsp
millet flour0.4 oz
salt0.25 teaspoon- tapioca flour0.6 oz
turbinado sugar0.5 tbsp
vanilla0.25 tsp- xanthan gum0.125 tsp
Instructions
Step 1
Preheat the oven to 325 and grease a mini muffin tin.
Step 2
Combine the flours, xanthan gum, baking soda, and salt in a bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: gluten free, dairy free