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Mini Chocolate Banana Muffins with Coconut Whip & Sprinkles (Gluten-Free, Soy-Free, Dairy-Free)

Name: Mini Chocolate Banana Muffins with Coconut Whip & Sprinkles (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 ripe bananas, mashed; 1/4 cup maple syrup or coconut sugar; 1/4 cup melted coconut oil; 1 tsp vanilla extract; 1/2 cup unsweetened applesauce; 3/4 cup gluten-free oat flour; 1/2 cup almond flour; 1/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; Pinch of salt; 1 can full-fat coconut milk (chilled overnight); 1 tbsp maple syrup or agave (optional); 1/2 tsp vanilla extract; Gluten-free, soy-free, dairy-free sprinkles

Category:

Dessert

Difficulty: Easy

Serves:

—

Prep Time: 15 Minutes

Cook Time: 15–18 minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

These adorable mini muffins are perfect for little hands (and big cravings)! Made with ripe bananas and rich cocoa, then topped with whipped coconut cream and colorful sprinkles for a fun, allergy-friendly treat.

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What You’ll Need:

For the Muffins

2 ripe bananas, mashed
1/4 cup maple syrup or coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 cup unsweetened applesauce
3/4 cup gluten-free oat flour
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Topping

1 can full-fat coconut milk (chilled overnight)
1 tbsp maple syrup or agave (optional)
1/2 tsp vanilla extract
Gluten-free, soy-free, dairy-free sprinkles

Prepration for:Mini Chocolate Banana Muffins with Coconut Whip & Sprinkles (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/3

Make the Muffins

Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper cups. In a large bowl, mash bananas. Add maple syrup, coconut oil, applesauce, and vanilla. Stir to combine. In another bowl, mix oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Combine wet and dry ingredients until just mixed. Spoon batter into muffin tin, filling each about 3/4 full. Bake 15–18 minutes, or until a toothpick comes out clean. Let cool.

Step 2/3

Make Coconut Whip

Scoop the solid coconut cream from the chilled can into a bowl. Whip using a hand mixer until fluffy (about 2 minutes). Add vanilla and maple syrup, and mix briefly. Chill until ready to use.

Step 3/3

Decorate

Once muffins are cooled, top with a dollop of coconut whip and sprinkle with allergy-friendly sprinkles.

Chef's Tips & Notes

Tips: You can add mini chocolate chips or chopped nuts if desired. Store frosted muffins in the fridge for up to 3 days. These make a fun baking project for kids!

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Mini Chocolate Banana Muffins with Coconut Whip & Sprinkles (Gluten-Free, Soy-Free, Dairy-Free)