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Chocolate Chip Banana Mini Muffins

Makes 24 Muffins


  • 3/4 C. organic cane sugar
  • 1/3 C. shortening
  • 2 T. flaxseed meal + 6 T. hot water, mixed together
  • 1 C. mashed very ripe bananas
  • 1/3 C. water
  • 1 T. pure vanilla extract
  • 1 2/3 C. gluten free, all-purpose flour, sifted
  • 1/2 t. cinnamon
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/4 t. baking powder


  1. Preheat oven to 350º.
  2. Line a 24-well muffin tin with papers or grease and set aside.
  3. With an electric hand mixer, combine organic cane sugar and shortening in medium bowl and mix 3-4 minutes.
  4. In separate bowl mix together the all-purpose flour mix, cinnamon, baking soda, salt, baking powder and chocolate mini chips. Set aside.
  5. Combine the flaxseed/hot water mixture, the shortening/sugar mixture, the mashed bananas, water and vanilla extract and mix another 2 minutes with the hand mixer.
  6. Add the flour mixture and mix another 1-2 minutes with wooden spoon until incorporated.
  7. Evenly portion into the greased or paper lined muffin tin and bake for 16-18 minutes.

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