These muffins are so delicious you would think that they contain all the butter and sugar in the world. But they certainly do not! These mini muffins don't contain butter, are GRAIN & GLUTEN free as well as REFINED SUGAR free. I made the muffins with almond flour, used MCT oil instead of butter and I used bananas and dates as sweeteners.
I used vegan mini chocolate chips, but you can use any chocolate chips of you choice (hint: if you use dark chocolate chips, these mini muffins become a great BREAKFAST choice!)
24 mini muffins
3 whole eggs (cage free & organic)
1 tsp of pure vanilla extract
3 tbs of MCT oil (or coconut oil)
1 fresh banana (preferably overripe)
5 pitted dates
1 cup of almond flour
1 tsp of baking powder
1/2 tsp of baking soda
1/4 cup of mini vegan chocolate chips ( plus some extra for topping)
Blender (I used Vitamix) or High Speed Mixer
24 count mini cupcake baking tray
Add eggs, vanilla and MCT oil into the blender and blend for about 30 seconds until eggs are fluffy.
Add bananas and dates, and blend for about 10 second or so (dates need to be chopped up).
Add flour, baking powder and baking soda and pulse couple times until everything is incorporated.
Stir in the chocolate chips and evenly distribute among the 24 mini muffin tins (I used the cupcake liners and greased them with coconut oil); put few additional chocolate chips on top as you desire.
Bake at 375 for 20 minutes (check the muffins after about 17 minutes, test if toothpick comes out clean: cool on the cookie cooling rack for at least 20 minutes before serving.