Banana Chocolate Chip Mini Muffins, Free of Top Allergens

Looking for the perfect bite-sized snack to pack in school lunches and to have ready on those busy “run out the door” mornings? These Banana Chocolate Chip Mini Muffins are just what you need!

Free from the top 9 allergens and gluten-free, the muffins are a delicious addition to your weekly meal prep.

In this recipe, we will be mixing the sweetness of bananas, the aroma of ground cinnamon, and the indulgence of allergy-friendly mini chocolate chips. It’s a combination that is sure to delight the tastebuds of children and adults.

Mini Muffin Tips

Here’s a little ingredients guidance for my Banana Chocolate Chip Mini Muffins. First, I use a banana that’s on the riper side (turning brown) since bananas that have ripened are naturally slightly sweeter. Plus, they are softer and easier to mash.

For the dairy-free beverage, I used Ripple milk, but rice or soy milk would work just as well. If you and your kids don’t need to avoid dairy, you can also use cow’s milk for this recipe.

The amount of chocolate chips you use can vary depending on your taste preference. I tend to “dot” my mini muffins with chocolate chips, so I used approximately 3 tablespoons. But if you want muffins that are more chocolaty, use about ¼ cup.

With easy-to-follow instructions, you’ll have a batch of Banana Chocolate Chip Mini Muffins ready in no time! Just be sure to get one for yourself – before the kids get home after-school and remember: “ooh, those mini muffins.”

For more allergy-friendly inspiration, be sure to check out more of my Kitchen Craft series for Allergic Living. One example: my Top 9-Free Watermelon Cake. Inclusion never tasted so sweet!

Banana Chocolate Chip Mini Muffins

Makes: approximately 24 mini muffins
Free of: top allergens and gluten

photo: Ashley Smith

Ingredients for Banana Chocolate Mini Muffins

¾ cup + 2 tbsp all-purpose gluten-free flour
½ tbsp baking powder
½ tsp ground cinnamon
Dash of salt
1 large banana, mashed (approximately ½ cup)
½ cup sugar
¼ cup canola oil
¼ cup dairy-free milk beverage (e.g. Ripple milk)
2 tbsp light brown sugar
½ tbsp pure vanilla extract
Allergy-friendly mini chocolate chips (e.g. Enjoy Life)

Tools

Mini-muffin pan, 24 cups
Mini muffin liners
2 medium mixing bowls
Small mixing bowl
Whisk
Fork
Silicone spatula
Small measuring spoon (tablespoon)

Recipe Tips

Ripple milk contains pea protein. If not suitable, use rice or soy milk.

Instructions for Banana Chocolate Mini Muffins

Preheat oven to 400 degrees. Line your mini muffin pan with liners.
In a medium-sized mixing bowl, whisk together gluten-free flour, baking powder, ground cinnamon, and dash of salt.
Using a fork, mash the banana in a small bowl, then set aside.
In a separate medium mixing bowl, combine white sugar, canola oil, non-dairy milk beverage, light brown sugar, and vanilla extract. Whisk until blended. Add the mashed banana and whisk until combined.
Pour dry ingredients mixture into the bowl with the wet ingredients. Add desired amount of mini chocolate chips. For muffins dotted with chips, use approximately 3 tablespoons of chips. For more chocolaty, use ¼ cup.
Using a silicone spatula, gently fold ingredients until combined. Be careful to not overmix.
Scoop a tablespoon of batter into each muffin liner, filling them evenly.
Bake for 9-11 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean. After removing from the oven, allow the muffins to cool in the pan for about 10 minutes.
Enjoy! Your bite-sized mini muffins are ready to eat. Store any leftovers in an airtight container for 2-3 days.

Photo: Ashley Smith

Related Recipes:
Kitchen Craft: Allergy-Friendly Fudgy Mint Brownies
Birthday Favorite: Furry Monster Chocolate Cupcakes

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.