I love this recipe. It meets my need for an afternoon chocolaty snack but doesn’t leave me feeling guilty when I inevitably eat more than I mean to … which happens every. single. time. And, you can feel good about eating a bunch as these are 100% whole wheat and have a small amount of sugar considering the number of muffins the recipe makes. Plus, there is a banana in them, so surely you can count that as fruit for the day.
Enough with my justifying. Make these muffins, feed your family, and enjoy with a cup of hot tea or sippy cup of milk. Take your pick.
Mini Chocolate Chip Muffins
Adapted from How Sweet Eats
2 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 large egg
1/3 c brown sugar (light or dark)
1/4 c coconut oil (melted if in solid form)
3/4 c milk
1 1/2 t pure vanilla extract
1 brown banana mashed
1 c mini chocolate chips
Preheat oven to 350°. Line mini muffin pans with liners or spray with cooking spray.
Combine flour through brown sugar in large bowl. Create a well in the middle of the mixture. Add the coconut oil, milk, and vanilla extract. Stir until just combined.
Add mashed banana and stir well. Then fold in the chocolate chips.
Spoon batter into the muffin pans. Bake 8-10 minutes or until the tops are set.
Makes approximately 48 mini muffins.