The inspiration for this recipe came from Amy-Lyn at Bushel & A Peck and her recipe for Banana Chocolate Chip Mini-Muffins. I had a vague idea of doing something with bananas and chocolate when I went searching for recipes and hers came up with the added bonus of already being specified as gluten-free. I noticed that coconut oil was mentioned as an alternative to butter, and it wasn’t a big step to swap out milk for almond milk, resulting in a recipe that’s not only gluten-free, but vegan. Since I keep on the lookout for vegan recipes I figured I’d give a vegan conversion of Amy-Lyn’s recipe a try.
Tag Archives: mini muffins
I was fortunate last week to come across this recipe courtesy of the blog Front Burner when I was in a bit of a rush to bake something involving the word “mocha” that didn’t need a lot of preparation time. That these are “cute and delicious little muffins…so incredibly easy to make” is an understatement by the author of the original recipe.
If you’ve got enough advance warning to soften three tablespoons of butter you can make a full batch of these, from start to cooling racks and with everything else cleaned up, in less time then it takes to run a load of laundry through the dryer when you live in an apartment building when the laundry room is several floors down from you. That’s my version of The Bessman Family’s time measurement for these mini-muffins and yes, I’m now considering measuring all of my recipes by that scale.