A little help from my Friends.

Happy Wednesday!

 I haven’t been feeling myself lately, so I decided to write a little post w/ the help of some of my friends.

Friends are pretty awesome, right?

Check out the food/wine pairing links for the perfect pre-holiday party snack!

These muffins are mini-sized…get ready.

Oh, and they are gluten-free, paleo, & refined sugar-free.

But you already knew that 😉

This is Holiday Munchie Madness!

Christmas is the perfect season for indulging in a few munchies in between meals. Store-bought desserts, candies, and sweets will do in a pinch, but there’s really nothing better than a home-baked snack so get ready to sharpen your baking skills!


Here’s a quick and easy-to-follow recipe (see recipe at the bottom of the page) for banana chocolate chip mini-muffins that you can use to make a late-afternoon snack or introduce into your regular breakfast menu.


What is better than chocolate chips in your banana muffins?



Nothing, duh. 😉


If you want to spice things up with a glass of wine, Lifestyle Food wine expert Angus Hughson recommends pairing your freshly baked mini-muffins with a fortified wine, a dessert wine, or a sparkling red. You might want to keep a few extra bottles of fizz handy as well since, as Marks & Spencer ‘s resident wine connoisseur Chris Murphy puts it, sparkling wine is a sure-fire party starter during the holidays.


Wait…wine + chocolate + muffins…even better!


Finally, a quick word of warning: these mini-muffins are absolutely delicious, so keep an eye on how much you eat if you’re trying to watch your figure!

Just joking…it’s the holidays…go crazy, we can worry about our weight come 2014.

Banana Chocolate Chip Mini Muffins
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 19-20
Light & fluffy mini banana muffins sweetened w/ a touch of maple syrup and chock full of mini chocolate chips. Gluten-free, paleo, refined sugar-free, nut-free.
  • 1 large ripe banana, mashed
  • ¼ c. extra-virgin olive oil
  • ¼ c. pure maple syrup
  • 2 large eggs
  • ¼ c. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. salt
  • ¼ t. baking soda
  • 1 c. mini chocolate chips
  1. Preheat the oven to 350 degrees F. Grease a mini muffin pan or line with silicone or paper liners.
  2. In a large mixing bowl, whisk together the banana, evoo, maple syrup, and eggs.
  3. Stir in the dry ingredients until a smooth batter forms.
  4. Fold in the chocolate chips.
  5. Pour the mixture by 1 rounded tablespoon into each muffin cup.
  6. Bake for 18-20 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  7. Cool slightly and serve.


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