Whole Wheat Chocolate Chip Banana Mini Muffins

Lizzie Homemaker easy healthy chocolate chip banana muffins
These easy and healthy chocolate chip banana muffins are a perfect after-school snack for little ones.

These days we’ve been spending countless hours hanging out at the park.  To keep my kids fuelled I’ve been making these easy breezy whole wheat banana muffins.  They’re healthy, perfect to grab and go, great for the lunch box or as an after-school snack.  If you have busy little kids, you need these in your life.

Whole Wheat Chocolate Chip Banana Mini Muffins

  • Servings: 24
  • Difficulty: easy
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These mini muffins are perfect for little kids. They are 100% whole grain and sweetened with banana, applesauce, maple syrup and just 2 chocolate chips. Just enough sweetness to satisfy while keeping them healthy. Perfect for the lunch box or as an after-school snack.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mashed banana (2 large or 3 small)
  • 2 eggs, beaten
  • 1/4 cup avocado oil (or another neutral flavoured oil)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 48 chocolate chips

Directions

  1. Preheat oven to 350F.  Grease mini muffin tin, or line with baking cups.
  2. In a large bowl combine flour, cinnamon, baking soda, baking powder, and salt.
  3. In medium bowl combine banana, eggs, oil, applesauce, maple syrup, and vanilla.
  4. Add wet ingredients to flour mixture and stir until just combined.
  5. Spoon batter into prepared muffin tin.
  6. Place 2 chocolate chips on top of each mini muffin.
  7. Bake for 20 minutes or until a toothpick comes out clean.  Allow to cool.

Chocolate Chip Granola Bars

lizzie homemaker chocolate chip granola bars
These chocolate chip granola bars are easily one of my family’s all-time favourite recipes.

When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation.  I whip up a batch every week.  They are easy to make, tasty, and infinitely cheaper and healthier than store bought.  They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies.  They also keep well.  I pop them into the daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits.  The ingredients are all from the pantry.

Chocolate Chip Granola Bars

  • Servings: 24 bars
  • Difficulty: Easy
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Ingredients

DRY

  • 4 cups large rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chocolate chips
  • 1/4 cup raw cacao nibs (optional)
  •  generous pinch of salt

WET

  • 1/2 cup avocado oil (or another neutral flavoured oil)
  • 1/2 cup liquid honey
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 300F and line a sheet pan with parchment paper.
  2.  In a large bowl combine dry ingredients.
  3.  In a medium bowl or large measuring cup combine wet ingredients.
  4. Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
  5. Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 10×11 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
  6. Bake for 25-35 minutes, or until the top starts to turn golden.
  7. Allow to cool – for at least 15 minutes, then cut into bars (thirds lengthwise, then eight across).

 

These granola bars can be stored in a container for a couple weeks (if they last that long).