Eosinophilic Esophagitis Friendly Banana Chocolate Chip Mini Muffins
Total time34 min
Prep time15 min
Cook time14 min
4.5(25)
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 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 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.
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