Is there anything that's cuter than mini muffins?! I can think of one thing... gut-healthy mini muffins. My Gut-Healthy Mini Banana Chocolate Chip Buckwheat Muffins are my newest (and cutest!) recipe that's made especially for kids, but with busy parents in-mind. As a busy parent, I understand how difficult it can be to make sure that our kids are eating healthy, which is why I made this quick and easy recipe with bushy parents in-mind. Plus, this recipe is not only loaded with gut-healthy ingredients, but also happens to be gluten-free and vegan-friendly as well!
Equipment
- 1 Mini Muffin Tray You'll want one with 24 cavities - I love this one!
Ingredients
- ¾ Cup Rolled Oats or 1/2 cup of oat flour
- 1 Cup Almond Flour
- ¾ Cup Buckwheat Flour
- 2 Tablespoons Arrowroot Starch or Tapioca Starch or Corn Starch
- 1 Tablespoon Ground Flaxseed Meal
- ⅓ Cup Coconut Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- ½ Teaspoon Sea Salt
- 2 Bananas large and ripe
- ⅓ Cup Avocado Oil
- 1 Teaspoon Apple Cider Vinegar
- ¼ Cup Almond Milk
- 2 Teaspoons Vanilla Extract
- 1 Cup Dark Chocolate Chips
Instructions
- Start by preheating your oven to 375 F.
- Next, prepare your oat flour by making your own (see notes). If you are using pre-made oat flour, you can skip this step.
- Add all of your dry ingredients to a bowl and mix to combine.
- In another large bowl, add the bananas and mash them well. Then, add in the avocado oil, apple cider vinegar, almond milk, and vanilla, and mix until fully it's fully incorproated.
- Then, add the dry ingredients to the wet and mix until just combined. Be careful not to over mix, as your muffins will get tough. Then, fold in the chocolate chips.
- Pour the batter into the muffin cavities, being sure to divide the batter evenly - you should end up with 20-24 muffins.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Remove them from the oven and let cool. Use a knife to scrape around the side of each muffin tin to remove them, if necessary.
- Once cool, serve and enjoy! You can also store these muffins in an airtight container for up to one week.
Calories: 156kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 83mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
