Have you ever set there and thought to yourself . . . I want to make some healthy mini muffins? Who hasn’t right? This was my exact thought one Monday morning. The sun gleamed through the living room windows, my mom was sitting at the kitchen table drinking her coffee, my boyfriend was upstairs getting some zzzz and me … well I was thinking about muffins. Healthy muffins. Healthy mini muffins. I scoured pinterest for a healthy mini muffin recipe, but for most of the recipes I didn’t have all of the ingredients. So through the different recipes, I came up with a muffin base and went from there. That Monday morning I came up with the best healthy muffin recipe ever! I mean I’ve really never tasted a healthy muffin, that didn’t taste healthy at all.
These mini chocolate chip muffins are perfectly moist and decadent. They’d be perfect for a party. Guilt free and tasty. Please, please make these muffins and let me know how you like them. I’m so excited to hear from you!
Makes about 50 Mini Muffins
2.5 Cup of Oat Flour
Tsp PB2 Powdered Peanut Butter
Tbsp Coconut Sugar
Tbsp Baking Powder
3 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Salt
Tsp Pure Vanilla Extract
4 Tbsp Olive Oil
3/4 Agave Nectar
4 Egg white
4 Ripe Banana
Sprinkle of Chia Seeds (optional)
Handful of Dark Chocolate Chips (cacao nibs, vegan semi sweet chocolate chips, etc.)
Preheat the oven to 350 degrees. First blend oats into a blender to make oat flour and pour it into a bowl. Then add in the tbsp of coconut sugar and tsp of PB2 powdered peanut butter. Next add in the ripe bananas and smash them into the mix with a potato masher (or whatever smashing utensil you may own .. I also blend them separately then add them in.) Smash the banana until the banana mixture becomes smooth. It’s okay if it’s a little gritty. Then add in the egg whites and agave nectar. Now that all the ingredients are in the bowl go ahead and mix it all up until the mixture is smooth (I taste test a bit on this part, you know, making sure it’s sweet enough.) Finally, pour the mix into a greased mini muffin pan. Place the pan in the oven for 12 minutes and bake. Take in the sweet smell coming from the oven and when the time is up, pop them babies out. Let the muffins cool for 1 min and then eat up.
You can also make these regular sized muffins. Just leave them in the oven for 15 to 17 minutes.
I baked these muffins for my friends and it was an absolute win! We literally ate all of them. However, this time I made both mini and regular sized muffins and both chocolate chip and zucchini carrot muffins!!!! See below for instructions.
For Zucchini Carrot Muffins Add In:
Chopped Red Apple
I totally eyed it, but if you want a more detailed recipe let me know and I ‘ll post one. I used half of the mix to make Chocolate Chip muffins and the other half to make the Zucchini Carrot Muffins.