Ingredients for Mini Banana Chocolate Chip Muffins
- 1 ½ cups whole wheat flour
- ¾ cup Splenda Sugar Blend For Baking
- ½ cup flaxseed meal
- ½ teaspoon salt
- 1 teaspoon baking soda
- Cinnamon
- 2 ripe bananas, mashed
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup semisweet mini chocolate chips
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How to Make Mini Banana Chocolate Chip Muffins
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together 1 ½ cups whole wheat flour, ½ cup flaxseed meal, ¾ cup granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Stir in 1 cup chocolate chips.
- Set aside the dry ingredients.
- In a separate bowl, mash 2 ripe bananas. Add 2 large eggs, ¼ cup vegetable oil, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Whisk until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill the prepared mini muffin cups about ¾ full.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
3g
Carbs
4g
