Dark Chocolate, Pecan and Banana Mini Muffins
Meet the banana muffins you're whole family will love. Sweetened with maple syrup, and packed with pecans and dark chocolate chips they're sure to please everyone.
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Servings: 48
Calories: 45kcal
Equipment
2 Mini muffin trays
1 1 Stand Mixer
1 1 Batter scoop
1 Cooling rack
Ingredients
- 2 cups all purpose flour whole wheat flour works great too
- 4 bananas overripe
- 2 eggs
- 1/2 cup butter coconut oil can be substituted
- 1 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans if you're nut free, you can omit altogether or sub sunflower seeds, pumpkin seeds, or coconut flakes
- 1/2 cup dark chocolate chips/chunks
Instructions
- Preheat the oven to 350F with the rack in the middle position and grease your mini muffin pans.
- In a mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Cream together butter and maple syrup using a stand mixer (if you have or hand mixer if you don’t) until smooth. Don't worry if the butter chunks up. Add eggs one at a time and beat until smooth. Then add bananas one at a time and mix until combined.
- At low speed, add dry ingredients a little bit at a time until fully mixed together.
- Fold in chocolate chips and pecans.
- Spoon batter into mini muffin tins and bake for 10-12 min or until golden brown.
- Let cool for about 10 minutes and then remove from the muffin pan and set on wire rack to fully cool before you enjoy.
Nutrition
Serving: 2 | Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 43mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
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