Low Sodium Banana Chocolate Chip Mini Muffins

Total time34 min

Prep time15 min

Cook time14 min

Low Sodium Banana Chocolate Chip Mini Muffins

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp water

For the batter

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 medium very ripe bananas, mashed (about 1 ¼ cups)
¼ cup unsweetened applesauce
⅓ cup packed light brown sugar
¼ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
¾ cup chocolate chips

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin well, or line with mini muffin liners.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!