Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 medium overripe bananas (mashed)
  • ½ cup maple syrup
  • ⅓ cup grapeseed (canola or light olive oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups BG Bakes Gluten Free All Purpose Flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup dark chocolate chips

Instruction

  • Preheat oven to 400 degrees F and line a muffin tin with paper or foil liners.
  • In a large mixing bowl, whisk together the ground flaxseed and water; allow to sit for 3-5 minutes to thicken.
  • Add the banana, maple syrup, oil, and vanilla to the flax mixture; beat until smooth.
  • Stir in the flour, baking soda, and salt and mix until incorporated. Fold in the chocolate chips.
  • Fill the lined muffin cups ¾ full. Bake for 18-20 minutes or until cake tester comes out clean. Allow to cool in pan for 10 minutes before transferring to a wire rack.
  • Frost with chocolate buttercream or cream cheese frosting if you want to enjoy as banana bread cupcakes. Otherwise, store in an airtight container and eat as a morning snack.