Ingredients

The following ingredients have 4 Servings
  • 1½ cups gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour (may substitute all-purpose flour if not gluten-free)
  • ¼ cup organic brown sugar (may substitute coconut sugar)
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 3 medium ripe bananas (bananas with speckled black spots work best), about 1 heaping cup
  • 2 large eggs** (see egg-free sub below) 
  • ¼ cup oil (avocado oil or olive oil)
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup chocolate chips plus extra for sprinkling on topping

Instruction

  • Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great. 
  • 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.
  • Stir banana egg mixture into the dry ingredients just until moistened.
  • Fold in chocolate chips.
  • Fill each muffin well 1/2 full with batter.
  • Top each muffin with a few extra chocolate chips.
  • Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
  • Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely. 
  • Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.