While my kids often take packaged snacks to school, they are definitely happiest taking freshly baked muffins! These mini bites are a great take along snack (and even the occasional breakfast!) as they are school safe and allergy friendly!
The original idea for these muffins came from Isa Chandra, but I’ve adapted it so much over time, the two recipes no longer really resemble each other!
Chocolate Chip Banana Bites
Makes 24 mini muffins + a little extra batter that I bake in a ramekin
1 heaping cup banana
1/3 cup+ 1 tablespoon coconut sugar (up to 1/2c for kids who like sweet!)
2 tablespoons avocado oil
1/3 cup non- dairy milk
1 1/2c Spelt flour (I use white)
1/2 tsp baking soda
1/4 tsp salt
Mini chocolate chips, to sprinkle on top (I use the tiny Enjoy Life one)
Mix banana, sugar, oil and milk. Separately mix together flour, baking soda and salt. Mix the dry and wet ingredients together and pour into a mini muffin tin (sprayed with oil or a silicone muffin pan). Place 5-6 chocolate chips on top of each mini muffin. Bake about 20 minutes until browned on top and cooked through.