Even though I made these chocolate tahini banana muffins not long ago, I still thought these mini-muffins worthy (recipe found here). They have fewer specialty ingredients, too, AND you can add spinach! They are less sweet than most muffins, but both my kids loved them. The original recipe said it would make 24 mini-muffins, but I got 34 which, by my count, would be about 12 standard muffins (you’d just have to adjust the baking time accordingly if you made them standard-size).
3 small very ripe bananas (about 1 ½ cups sliced)
¼ cup lactose-free butter, melted and slightly cooled
¼ cup honey or maple syrup
1 tsp. vanilla
2 cups lightly packed baby spinach (optional, but I used it)
1 cup rolled oats
¾ cups white whole wheat flour
¼ cup cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¼ cup miniature chocolate chips
Preheat oven to 350 °F and grease mini muffin tin.
In a high-speed blender, place the bananas, eggs, butter, honey, vanilla, and spinach. Blend well. (If you are not using the spinach, you can do this by hand in a medium bowl – just make sure to mash the bananas first.)
In a large bowl, whisk together the oats, flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips.
Pour the wet ingredients into the dry ones and stir until just combined, without overmixing.
Fill the prepared muffin tin to about the edge of each cup (I had to bake 2 batches). Bake for 10-12 minutes (mine took 15 minutes) or until a cake tester inserted into the center comes out clean. Let cool.