Mini Chocolate Chip & Flax Banana Muffins

Mini Chocolate Chip & Flax Banana Muffins


  • 1-2 tbsp agave (this depends on how sweet you want them)
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp baking soda
  • 2 oz mashed ripe banana (about half a banana)
  • 1 oz brown rice flour
  • 2 tbsp mini chocolate chips (I like the Enjoy Life Brand as it's gluten free & vegan)
  • 1/8 tsp cinnamon
  • 2 oz coconut milk (from the carton)
  • tbsp flax seeds or flaxmeal
  • 0.4 oz millet flour
  • 1/4 teaspoon salt
  • 0.6 oz arrowroot or tapioca flour
  • 1/2 tbsp turbinado sugar
  • 1/4 tsp vanilla
  • 1/8 tsp xanthan gum


  1. Preheat the oven to 325 and grease a mini muffin tin. Combine the flours, xanthan gum, baking soda, and salt in a bowl. 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. 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. 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.

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