I love when my fellow Chefs, health foodies, and plant forward pioneers make some awesome treats to share. Here is one of my faves. The fact that they are mini, helps with the portions sizes. You just have to make sure you put the rest away after 1 or 2! ( maybe )

VEGAN, GLUTEN FREE, DAIRY-FREE

Serves: 24 mini muffins

INGREDIENTS

Wet Ingredients
• 3 medium, very ripe bananas
• ¼ cup melted coconut oil
• ¼ cup pure maple syrup
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins) or 1 egg beaten
1 tsp vanilla extract

Dry Ingredients
• 1 cup gluten free oat flour
• ¾ cup almond meal
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Add-ins
• ¼ cup vegan mini chocolate chips
• ¼ cup sliced almonds, chopped
Optional for topping
• 1 tablespoon each: vegan chocolate chips and sliced almonds, chopped

INSTRUCTIONS
• Preheat the oven to 350°F. Line a 24-cup mini muffin pan with mini muffin liners.

• Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add coconut oil, maple syrup, flax egg, and vanilla. Whisk until well incorporated.

• Add the dry ingredients: oat flour, almond meal, cocoa powder, baking powder, and baking soda. Whisk together until just incorporated, making sure no flour patches remain.

• Using a spoon or cookie scoop, drop batter evenly into muffin cups (about 2 tablespoons of batter per muffin). Optional: sprinkle chocolate chips and almonds on top of the muffins.

• Bake for 16-24 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!