GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS

Gluten-Free Banana Chocolate Chip Muffins

INGREDIENTS

• 1½ cups gluten-free flour (may sub all-purpose flour of choice)
• ½ cup organic brown sugar   (may sub coconut sugar )
• 1 tsp. baking soda
• ½ tsp. salt
• 3 medium ripe bananas (bananas with speckled black spots work best)
• 2 eggs** (see egg-free sub below)
• ¼ cup oil (avocado oil or olive)
• 1 tsp. vanilla extract (such as simply organic)
• 1/2 cup chocolate chips plus extra for sprinkling on topping

INSTRUCTIONS

1. In a bowl, combine the flour, sugar, baking soda and salt. In a second bowl, mash the bananas. Add the eggs, oil and vanilla; mix well.
2. Stir banana egg mixture into the dry ingredients just until moistened.
3. Fold in chocolate chips.
4. Fill greased or paper-lined muffin wells half full. A silicone muffin pan also works great.
5. Top each muffin with a few extra chocolate chips.
6. Bake at 375°F for 17-21 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.

NOTES

**For vegan -riendly or egg-free: Sub flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) + add 1/4 cup almond milk to the mix.

This article adapted from this site