This recipe for Chocolate Chip Banana Muffins (Gluten-Free) is one of my favorites!  They are incredibly moist (my mouth waters just thinking about them) and the dark chocolate chips add a wonderful richness.  This recipe is so easy, I made them in the morning while getting ready for the day 😊 The beauty of gluten-free flours is that you cannot overmix them- meaning no risk of a tough batter.   Feel free to also add chopped walnuts to the batter- yum!

Serves: 8

Prep time: 10 minutes

Cooking time: 28-30 minutes

What (your ingredients):

2 ripe bananas

2 eggs

¼ coconut sugar

3 tablespoons melted coconut oil

½ teaspoon vanilla extract

1 cup almond flour

1 cup gluten-free flour (be sure it’s the type of GF flour that replaces all-purpose flour in a 1:1 ratio, I use Arrowhead Mills)

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

¼ cup dark chocolate chips

How (your directions):

Preheat oven to 350°F.  Use a 12-cup muffin tin, and line 8 muffin cups with muffin liners.

In a large bowl, mash the ripe bananas until smooth.  Whisk in 2 eggs, coconut sugar, melted coconut oil, and vanilla extract.  Set aside.

In another large bowl, whisk together almond flour, gluten-free flour, baking powder, baking soda, and salt.

Add the dry ingredient mixture to the wet ingredients and stir to evenly combine.

Stir in dark chocolate chips, saving a few to the side for topping each muffin.

Using an ice cream scoop, scoop the muffin batter evenly between 8 muffin liners.  Top each muffin with a couple of chocolate chips. 

Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the muffin tin for 5 minutes, then remove to a cooling rack.

Enjoy warm!

Why (the science):  Ripe bananas are an excellent potassium-packed sweetener, which is why this muffin recipe has very little added sugar.  Dark chocolate chips have more antioxidants than milk chocolate chips and add a richness to these Chocolate Chip Banana Muffins.