Servings: 12 muffins 1x
Ingredients
- 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
Instructions
- 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.
Notes
**For vegan-friendly or egg-free: Sub flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) + add 1/4 cup almond milk to the mix.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 195
- Fat: 8 g
- Sodium: 200 mg
- Carbohydrate: 30 g
- (Fiber: 2 g
- Sugar: 16 g)
- Protein: 3 g