Ingredients

The following ingredients have 10 Servings
  • 1 Cup Gluten-Free All-Purpose Flour
  • 3/4 Cup Sorghum Flour*
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Cinnamon (optional)
  • 1/4 to 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)**
  • 3 Super Ripe Bananas (1 Cup mashed)
  • 1/4 Cup Melted Vegan/Soy-Free Butter (1/2 a stick)
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Cup Dark Chocolate Chips (or Semi-Sweet)***

Instruction

  • Preheat your oven to 350°F.
  • In a large mixing bowl, combine the flour, baking powder, granulated sweetener (if using), cinnamon (if using), and whisk together.
  • Add your mashed ripe bananas, vanilla, melted butter, and mix again to combine.
  • Now fold in the chocolate chips just so they're evenly distributed throughout the batter.
  • Grease a standard muffin pan (or line with muffin/cupcake liners) and fill 10 muffin cups, about 3/4 of the way full, with the batter. Add some extra chocolate chips to the tops if you'd like.
  • Bake the muffins for about 18-20 minutes.
  • Remove the muffins and let them cool slightly before transferring them to a wire rack to cool completely before storing in an air-tight container.