Can you even believe it’s December already?!

The holiday season is here at last!

I am sooooooooooo excited!

It truly is hands down, my all time favourite time of the year!

I just love, love, love it!

Everything about it.

The decorating of the tree, the pretty lights, the Christmas shopping, creating new traditions, the giving (and getting) of gifts, the special menu planning, all of the glitter and um, then there’s the food!

Oh how I adore the holiday flavour combinations!

All that deliciousness that is usually decorated in some kind of edible, holiday sparkle.

Love, love, love!!!!!

Today, for our first post in December I thought we could make ourselves some secretly healthy, all natural, super light, melt in your mouth, insanely delicious – banana, choc chip gingerbread mini muffins.

Not only are these ginger spiced muffins all kinds of delicious, they also happen to be, low carb, grain free and paleo friendly!

All natural, made with no refined flours or sugars. They are sweetened naturally with a couple of over ripe bananas, a splash of vanilla, those plump and juicy, magical medjool dates and a delicious combination of holiday spices.

The perfect little treat to take to those end of year school/work celebrations.

You guys these muffins are rid-ic-u-lous with a capital ridick!

I know, I know gingerbread is totally a holiday flavour but I can tell you right here and now that these delicious little morsels will be a staple in my freezer year round, from here on in.

What’s so good about this batch of mini muffins I hear you ask?!

Well, apart from the fact that while they are baking your house will smell like Christmas, straight up!

For reals!

Even spunky husband and miss 5 came sniffin’ and askin’ – “whacha making there mama? It’s smells like Christmas up in here?!” ♥♥♥

So, not only do these banana, choc chip, gingerbread muffins smell all kinds of Christmasy, they totally taste like it too!

Light as air, melt in your mouth gingerbread spiced mini muffins for the win!

Now, I know I say banana in the recipe title and that’s because banana’s do provide part of the base of these muffins but, I assure you . . .  the banana flavour is minimal! Our manky over-ripe bananas really just provide that divine little hint of caramel/molasses that you expect when eating gingerbread.

When you bite into these muffins what you get is straight up gingerbread! No question!

A delicious, yet subtle, heart and soul warming combination of cinnamon, nutmeg, cardamon and of course there’s ginger – obvs 😉

They are perfectly spiced, subtly sweet and choc full of antioxidant rich dark chocolate chips!

I know they don’t look like much but trust me, they truly are divine!

And those gnarly looking tops, well they might very well be my favourite part.

These muffins somehow manage to build themselves this magical little, DYI, streusel/crumble type crust on top. Ugh so much deliciousness I can hardly stand it!

And you know what makes these delicious little, secretly healthy, gingerbread spiced banana choc chip muffins even better?!

The fact that they come together in under 20 minutes. Start to finish baby!

All you have to do is throw your ingredients into your blender or food processor and let it do the work for you. Once your batter is good and blended simply stir through your dark choc chips and spoon that heavenly, choc chip studded, ginger spiced batter into your mini muffin tray and then bake those bad boys.

8-10 mins later you can get your happy, healthy, holiday eat on!

I’m telling you, this, right here . . .

. . . real love baby! I mean would you just look at all those, delicious little flecks of holiday spice up in there?! Get. In. My. Belly!!!!

All natural, light as air, melt in your mouth banana, choc chip, gingerbread mini muffins that are secretly healthy, studded with choc chips and taste simply divine!

Quick and easy to prepare, all kinds of delicious, as well as low carb, grain free and paleo friendly!

The perfect little treat take to those end of year school/work christmas celebrations.

What are you waiting for?

Let the holiday baking begin!!!!!

Make them. Eat the. Love, love, love them.

Banana Choc Chip Gingerbread Mini Muffins
{Low carb, grain free & Paleo friendly}
Makes approx 30 subtly sweet, perfect spiced, choc chip studded, low carb, grain free, paleo friendly ginger spiced mini muffins 

Ingredients –

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

3/4 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger

1/8 teaspoon of ground nutmeg

1/8 teaspoon of ground cardamom

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except chocolate chips into your food processor or blender and process until well combined.
3 – Stir through 3/4 of your chocolate chips and still until almost combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then sprinkle the tops of each muffin with a little of your left over dark chocolate.

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –

What tasty treats are you baking this holiday season?

Feel free to leave recipes and links to recipes in the comments below – sharing is caring people 😉
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