gluten-free | vegan
+ gluten-free flour + brown sugar + baking soda + fine salt + ripe bananas + eggs + avocado oil + vanilla + chocolate chips
Combine all ingredients folding in chocolate chips. Fill each muffin well 1/2 full with batter.
Bake at 375 degrees for 15-20 minutes or until a toothpick inserted into center comes out clean. Let cool.
Store in an airtight container on the counter for up to 5 days. Or freeze for up to 3 months.
When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Muffins with Chocolate Chips.
A healthy breakfast for kids and adults alike!