Strawberry Banana Split Mini Muffins
Bursting with the classic flavor of a banana split and made without refined sugar, oil, dairy, or eggs, these bite-sized muffins make a healthy treat that is perfect any time of day!
40 m 8Ingredients
- 2 Tbsp Adagio Strawberry Banana Split tea, steeped in ½ cup water
- 2 Tbsp ground flax seeds
- 1 ⅓ cup white whole wheat flour
- 2 teaspoon baking powder
- ¼ cup coconut sugar
- scant ½ teaspoon salt
- 2 ripe bananas, mashed
- 2 tablespoon coconut butter, softened gently in microwave
- 1 teaspoon vanilla
- ½ cup strawberries, chopped small, about ¼ inch pieces
- ½ cup crushed pineapple, drained
- 2 Tbsp mini vegan chocolate chips
Directions
1. Preheat oven to 350°F. Prepare muffin pan with liners or baking spray and set aside.
2. Prepare flax eggs by whisking together 2 tablespoon ground flax seeds with the steeped tea. Set aside to thicken.
3. In a large bowl combine flour, baking powder, coconut sugar, and salt. Stir to thoroughly combine.
4. Combine mashed bananas, coconut butter, vanilla, and prepared flax eggs.
5. Pour liquid mixture into flour mixture and stir just to combine. Do not over mix.
6. Gently fold in strawberries, crushed pineapple, and chocolate chips.
7. Spoon batter into prepared muffin pan.
8. Bake for 23–25 minutes until golden and a toothpick inserted comes out clean.
9. Allow to cool a few minutes before removing from pan and transferring to a wire rack to continue cooling.
10.Store in an airtight container for 1-2 days or freeze for up to a month.
