Servings: 12 muffins 1x
Ingredients
- 1½ cups gluten-free flour* (or use all-purpose flour if gluten-free is not needed)
- ¼ cup organic brown sugar or coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 3 medium ripe bananas, mashed (1 heaping cup)
- 2 large eggs (see egg-free sub below)
- ¼ cup avocado oil or olive oil
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips, plus extra for sprinkling on top, optional
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking, or use a silicone muffin pan.
- In a bowl, combine the flour, brown sugar, baking soda, and salt.
- In a second bowl, mash the bananas. Add the eggs, oil, and vanilla to the banana mixture; stir well.
- Stir the banana-egg mixture into the dry ingredients just until moistened.
- Fold in the chocolate chips if using.
- Fill each muffin well half to 2/3 full with batter.
- Top each muffin with a few extra chocolate chips, if desired.
- Bake until a toothpick inserted in the center comes out clean, 13-16 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.
Notes
*My favorite gluten-free flours for baking are Bob’s Red Mill Gluten Free 1-to-1 baking flour and King Arthur Measure for Measure Gluten Free Flour
For vegan and/or egg-free: Substitute flax eggs for the 2 eggs. Mix together 2 tablespoons flaxmeal + 6 tablespoons water; set aside to thicken for 5 minutes before adding to the batter. Also, add 1/4 cup almond milk to the batter and use dairy-free chocolate chips.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 185
- Fat: 8 g
- (Sat Fat: 2 g)
- Sodium: 213 mg
- Carbohydrate: 28 g
- (Fiber: 2 g
- Sugar: 9 g)
- Protein: 3 g
- Cholesterol: 24 mg