Banana Chocolate Chip Cake Bites

Looking for a moist biteful of banana muffins with chocolate-chips? This recipe, Banana Chocolate-Chip Cake Bites, is just the answer. We adapted Hungry Girl's recipe by usng a ripe banana instead of applesauce, almond milk for the soy milk, and 1 egg for the egg substitute because of our pantry and refrig inventory. Also we doubled the recipe, which yielded twenty-four mini muffins. Using a tablespoon ice cream scooper for the dough made it easy and fast to scoop the batter out as well as produce equal sized muffins for equal baking. The banana flavor melds well with the maple syrup, almond milk, and a dash of cinnamon. Enjoy at breakfast, snack, dessert, or any time!

Banana Chocolate Chip Cake Bites

2 cups, flour
1/3 cup, brown sugar (packed)
3 sweetener packets
3 tsp, baking powder
1/2 vanilla unsweetened almond breeze
1/4 c, sugar free maple syrup
1 egg
1 banana, ripened and mashed
1 tsp vanilla extract
1/4 cup mini semi-sweet chocolate chips

1. Preheat oven to 375 degrees. Spray 2 12-count mini-muffin pans.
2. In a bowl, stir together the dry ingredients (first 4 ingredients).
3. In another bowl, whisk together remaining ingredients except the chocolate chips. Add the flour to this wet mixture, stirring until just combined. Divide evenly into prepared muffin cups. Sprinkle chocolate chips on top.
4. Bake, about 9 minutes.