Hey Chick!

Today’s recipe comes to us courtesy of one of our Fitness & Nutrition Expert grads, Christy. Part of the curriculum involves are student’s developing and creating delicious, healthy, whole foods recipes, and we fell in love with Christy’s muffin recipe – perfect to make with the kids when home this summer!

Take it away, Christy!

In our house BANANA BREAD is a staple! It always has been, even my mom’s banana bread was an after school welcomed treat, but over the years with my family I have tried to cut out a lot of the refined and unnecessary sugars we eat, but our banana bread suffered from lack of flavor and sweetness, it just wasn’t the same. So I turned my little country kitchen into a banana experiment Bananas Everywhere!!!!!!!

I tried numerous recipes pulled from others, tried my own ideas and finally VOILA!!


Healthy, sugar free but still sweet enough for sweet tooth Grandpa Dave and tasty enough for my picky eater 7 yr. old Sofia.

This is defiantly a healthy, tasty sugar free, feels like home, YUMMY treat the whole family will love.

Plus it’s a great way to use all those brown spotted Bananas, I like mine frozen, they are sweeter, just make sure to take them out to thaw. Also the mini size is great for your kid’s lunches.

This recipe is a combination of my kitchen banana experiments and many other recipes pulled together.


Yummy Dark Chocolate Chunk Banana Bread Mini Muffins

Makes 36 mini muffins (I love to freeze half)


  • 1 cup whole wheat flour
  • 1/2 cup coconut flour
  • 1tsp baking soda
  • ½ tbsp coconut oil
  • 1 large egg (beaten)
  • 3 tbsp maple syrup
  • 3tbsp honey
  • 3 ripe mashed bananas (frozen and thawed) 1/2
  • 1/2 cup vanilla almond milk
  • ½ cup dark chocolate chips (don’t be shy)
  • 1 tbsp. cinnamon (to sprinkle on top)


  1. Preheat oven to 350F, Grease mini muffin tin with coconut oil (I leave a tsp in a cup to warm then use a basting brush to grease little muffin tin) very little brush on or a spray.
  2. In bowl mix together dry ingredients whole wheat flour, coconut flour, baking soda set aside.
  3. In separate bowl whisk together maple syrup, honey and unthawed bananas, add in pre whisked egg and almond milk mix together.
  4. Slowly add in dry ingredients fold in together add dark chocolate chunks, do not over mix
  5. Fill muffin tin I use two table spoons to add as he mixture is a bit thicker (whole wheat FL) one table spoon is perfect, full sprinkle cinnamon over top and bake at 350 for 12 to 15 minutes.


  1. If you find the coconut oil hardens to clumps place mixing bowl on top of oven to warm slightly and mix
  2. You can switch out the coconut oil for olive oil if that suits
  3. You can always use just maple syrup or all honey, to your preference
  4. You can always use regular milk if you do not enjoy almond milk
  5. It is always nice to be creative i.e. take out the dark chocolate chunks and add dried cranberries, walnuts or raisins.