Gluten Free Banana Muffins

[nverland]

Gluten Free Banana Muffins (dairy free!)
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Serves 10

Ingredients

Wet Ingredients
1 heaping cup mashed, ripe banana (from about 3 medium bananas)
2 eggs
¼ cup pure maple syrup
2 teaspoons vanilla extract

Dry Ingredients
1 cup packed fine blanched almond flour
1 cup gluten free oat flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup mini chocolate chips
2-3 tablespoons mini or regular dairy free chocolate chips, for sprinkling on top

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. This helps to prevent sticking.
In a large bowl, mix together mashed banana, eggs, maple syrup and vanilla extract until smooth.
In a separate large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon and salt until well combined.
Add dry ingredient to wet ingredients. Fold in ⅓ cup chocolate chips.
Divide batter evenly between liners. Sprinkle the tops of the batter with extra chocolate chips. Bake for 20-25 minutes or until tester comes out mostly clean with a few crumbs attached. Transfer muffins to a wire rack to allow them to cool. Enjoy! Makes 10 muffins.

Recipe Notes

To make as a bread: Pour batter into an 8x4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until toothpick comes out clean.

To make vegan: use two flax eggs instead of regular eggs. We haven't tested but we think it should turn out!