Chocolate Chip Banana Bread Muffins
Not only are these bad boys super tasty, but they're gluten-free, dairy free, refined sugar free, and vegan friendly! The perfect snack to take on the go, or enjoy at home.
Preheat oven to 350 F. In a mixing bowl, add 1.75 cups gluten-free flour (I used Bob's Red Mill all-purpose gluten-free baking flour), 1 tsp baking powder, 1/2 tsp Himalayan salt, and 1/4 tsp cinnamon.
In a separate bowl, mix 3 ripe mashed bananas, 1/4 cup pure maple syrup, 2 large free range eggs (or flax egg substitute, if vegan/egg intolerant), 1 tsp pure vanilla extract, and 1/2 cup unsweetened almond milk.
Combine wet and dry ingredients and stir well, until smooth. Fold in 1/2 cup dairy-free chocolate chips (I use bittersweet ones with a cacao content of 70% or higher). Divide batter into greased or lined muffin tin wells, and bake for 24-26 mins. Makes 10-14 muffins, depending on the size of your muffin tin. Enjoy!