Skinny Mini Banana Brownie Muffins {GF}

IMG_9219 IMG_9269IMG_9259These mini chocolate bombs taste like a dark rich brownie, but eat like a muffin- ya got me?

The dark rich chocolate flavour is definitly satisfactory for every brownie fan but the dense crumby interior is what makes them muffin territory. I had every intention of creating a healthy two- bite brownie today. But the baking gods had other plans. The banana that was initially used as a natural sweetener, gave the brownies the most delightful banana chocolate muffin taste that cant be ignored.

I don’t know about you but I have tried every healthy brownie in the book and the texture in some of these ‘black bean’ brownies is worrisome. I promise these barely taste like they fit in the nutritious category, but their ingredients list speaks for itself.IMG_9233IMG_9275IMG_9235

Mini Banana Brownie Muffins


  • 1/2 cup oat flour
  • 1/4 cup good quality cocoa powder
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/2 cup ripe banana, mashed
  • 3 tablespoon maple syrup
  • 1/4 cup almond milk
  • 2 tablespoon oil of choice
  • teaspoon vanilla
  • 1/3 cup 70% dark chocolate, cut into chunks
  • unsweetened coconut * optional


  1. Preheat oven to 350 F. Spray mini muffin tin with non stick cooking spray.
  2. In a food processor, add all dry ingredients (except chocolate) and whirl for about 10 seconds.
  3. Add in all wet ingredients, blend until a smooth batter is formed.
  4. Fold in almost all chocolate chunks, leaving some for the muffin topping.
  5. Using an ice cream scoop, carefully fill muffin tins to the top with batter.
  6. Sprinkle with coconut and chocolate chunks.
  7. Bake for 14- 16 minutes


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