Mini Chocolate Chip Banana Protein Muffins (vegan, gluten-free, refined sugar free)
These mini chocolate chip banana protein muffins make a delicious and healthy snack, breakfast, or dessert. They are packed with protein, fiber, and naturally sweetened. It’s kid approved and will be your new favorite banana muffins!
These muffins are made with oat flour and my favorite protein powder (use code: nutsaboutgreens to save $$) to keep you satiated and nourished. They are fluffy, moist, and so delicious. I made these for a group of toddlers and older kids and they all loved them. They were all asking for more. That’s how you know it’s good…when the kids approve!
I love that these muffins are mini because it makes it easier to eat for the kiddos and as a snack. They are vegan, gluten-free, and refined sugar free, but you wouldn’t be able to tell. Banana muffins are so comforting and I love that these are healthy!
If you make these mini chocolate chip banana protein muffins, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Mini Chocolate Chip Banana Protein Muffins (vegan, gluten-free, refined sugar free)
Ingredients
- 3 mashed super ripe medium bananas
- 2 flax eggs (2 Tbsp flaxseed + 5 Tbsps water)
- 2 tsp vanilla extract
- 1/4 cup avocado oil (or melted coconut oil)
- 1/4 cup coconut sugar (or sub brown sugar)
- 2 tsp apple cider vinegar
- 2 cups oat flour
- 1/3 cup vanilla protein powder (I used Nuzest probiotic vanilla, use code: nutsaboutgreens to save $$)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- scant 1/2 cup dairy free mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a mini muffin pan or grease well. I used a silicone one so I didn’t have to line or grease it.
- In a large mixing bowl, make flax eggs by combining the ground flaxseed with water. Let it sit for 5 minutes to thicken.
- In a separate bowl, whisk together the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
- Add the bananas to the large bowl with the flax eggs and mash very well until smooth. Add the vanilla, melted coconut oil or avocado oil, coconut sugar, and apple cider vinegar. Whisk together until well combined.
- Add dry ingredients to wet. Use a spatula and mix until just barely combined and there are no more flour streaks. Careful not to overmix. Fold in the chocolate chips.
- Scoop batter into your mini muffin pan (I used a 1.5 Tbsp cookie scoop). Bake for 13-15 minutes or until a toothpick inserted in the middle comes out clean. Mine took 15 minutes. Let it cool in the pan for 5 minutes, then carefully remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter up to 3 days.
