Meet the mini muffins of my dreams! They’re NATURALLY SWEETENED, whole grain, and made in one bowl. They pack perfectly in a lunchbox and make an awesome after-school snack. You’re going to love them.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 cup mashed banana
1/2 cup maple syrup
1/3 cup coconut oil
1/4 cup milk
1 sp vanilla
1 tsp baking soda
Preheat the oven to 325°F (165°C) Grease mini muffin tin with coconut oil or cooking spray.
In a large bowl, mix the coconut oil and maple syrup together with a whisk. Add the eggs and mix again.
Mix in the mashed bananas and milk, then add the baking soda and mix again.
Add the flour and cocoa powder to the bowl and mix with a large spoon, just until combined.
Divide the batter evenly between the muffin cups
Bake muffins for 12 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.
Store in an air-tight container lined with paper towels (top and bottom) at room temperature for 3-4 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Change them when you feel they're getting too damp.