GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS
My beloved gluten-free banana bread transformed into muffins! The addition of chocolate chips is optional, but definitely recommended!
Servings: 12
Ingredients
- 2 large eggs, at room temperature
- ¼ cup nut milk, at room temperature (I used Malk Organics Almond Milk)
- ¼ cup avocado oil
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 2 cups over-ripe bananas, mashed (about 4 large bananas)
- 1 ½ cups gluten-free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease or line a muffin tin with muffin liners. This recipe makes 12 muffins.
- To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, and vanilla and whisk or beat with a hand mixer until well combined.
- Stir in the mashed banana.
- To a small mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, and salt, and stir gently until just combined.
- Add the dry ingredients to your wet mixture. I like to sift them in to avoid lumps but this is optional. Mix until just combined and no dry lumps are remaining (you will still have lumps from the banana).
- Stir in the chocolate chips then pour the batter into your prepared muffin tin and bake for 22 to 24 minutes until the outside has deepened in color and a toothpick inserted comes out clean.
- After baking, allow the muffins to cool on a wire rack. Once cool enough to handle, remove the muffins from the tin. Enjoy!!
Nutrition
Calories: 236kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 238mg | Potassium: 148mg | Fiber: 4g | Sugar: 17g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg