Muffins are one of the easiest and most forgiving baked treats you can make, and as a result, they can also become a smorgasbord of random ingredients if you’re an over-zealous “fun ingredient” glutton like me. As a measure of control, I try to limit myself to two main flavors when making muffins, one of which is usually a result of something I have on hand and need to use up (aka lots of zucchini in the garden), and the second is a featured flavor. So when Navitas Organics came to me recently and tasked me with making a superfood recipe with chocolate chips, I looked at my rapidly browning bananas on the counter, and knew precisely what to do.
Chocolate Chip Banana Mini Muffins
Moist, fluffy, and full of good-for-you ingredients like hemp seeds, maca, and banana, these sweet treats are enjoyable at any time of the day. Use the ripest, softest bananas you can find for the best flavor – black spots are a good sign!
Makes 24 mini muffins
1¾ cup spelt flour*
1 tablespoon maca powder
1 tablespoon ground cinnamon
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
¾ cup mashed overripe bananas (about 2 bananas)
¼ cup maple syrup
1/3 cup liquid coconut oil
¾ cup water
¼ cup mini chocolate chips
¼ cup shelled hemp seeds
Preheat the oven to 350° F. Spray at 24-cup mini muffin pan with cooking spray.
In a large bowl, combine the flour, maca, cinnamon, baking soda, baking powder and salt. Mix well. To a blender, add the mashed bananas, maple syrup, liquid coconut oil, and water. Blend until smooth. Pour the liquid into the dry ingredients and add the chocolate chips and hemp seeds. Mix until the ingredients are fully incorporated, taking care not to over-mix. Spoon the batter into the muffin pan, dividing it evenly amongst the cups. Bake for 16-18 minutes, or until the tops have just begun to turn golden, and a toothpick inserted comes out clean. Let the muffins cool in the pan on a baking rack for 10 minutes before removing from rack to finish cooling. Store cooled muffins wrapped in plastic or in a sealed container for up to 4 days at room temperature.
*To make the muffins gluten free, use a 1-to-1 gluten-free baking flour blend in place of the spelt.
