These cute little Easter Muffins are really easy to make, taste fluffy, moist and perfectly sweet. Top with frosting and you have super healthy cupcakes. Free from eggs, nuts, gluten, dairy and cane sugar they are perfect for pretty much any kid. Plus, and most importantly, they pass the taste test.
Because these chocolate banana muffins are so easy to make, the kids can participate. Mine are topped with Trader Joes Chocolate Covered Sunflower seeds, but you can top them with any fun candy or even plain chocolate chips. They make breakfast on-the-go festive for April or any month out of the year.
This recipe was adapted from Two Peas and Their Pod. She’s got some really fun recipes, if you wan’t checked them out, you really should. It’s a very moist, delicious allergen-free banana bread recipe. The chocolate addition is great for those that want chocolate in/on everything.
Festive Chocolate Chip Banana Bread Muffins
yields 10 muffins
1 Tbsp flax seed meal (ground flax seed)
3 Tbsp water
1 cup gluten-free flour
1/2 cup organic cocoa powder
1 tsp baking soda
1/2 tsp sea salt
2 super ripe bananas
1/3 cup coconut oil, melted and slightly cooled
3/4 cup coconut sugar
2 Tbsp agave nectar or maple syrup
1 tsp vanilla extract
3/4 cup vegan chocolate chips and 1/2 cup Trader Joes candy coated chocolate covered sunflower seeds.
Heat your oven to 350°F. Grease muffin tin.
In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a standing mixer bowl, combine the ripe bananas, melted coconut oil, agave (maple syrup) and beat until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Mix until smooth.
Add the dry ingredients into the wet ingredients, and mix again on medium until well combined. Stir in 1/2 cup of the chocolate chips.
Pour batter into prepared muffin tin. Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin. Bake for 45 minutes.
Let sit 15 minutes then remove muffins from pan and set on wire cooling rack. Serve warm.