Mini Chocolate Chip & Flax Banana Muffins


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


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.


A vegan and gluten free treat that is much healthier than those tempting muffins you see at coffee shops and in the grocery store. If you want to make them even healthier, leave out the chocolate chips & go easy on the agave.


12 mini muffins


Friday, March 15, 2013 - 12:45pm


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