Ingredients
1½ cups gluten-free flour blend (or all-purpose if gluten-free isn’t needed)
¼ cup brown sugar or coconut sugar
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed (about 1 heaping cup)
2 large eggs (or flax eggs for vegan)
¼ cup avocado oil or olive oil
1 teaspoon vanilla extract
½ cup chocolate chips, plus more for topping (optional)
Instructions
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Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
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In one bowl, whisk together flour, sugar, baking soda, and salt.
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In another bowl, mash bananas, then whisk in eggs, oil, and vanilla.
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Combine wet and dry ingredients, stirring gently until mixed.
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Fold in chocolate chips and spoon batter into muffin cups (about ⅔ full).
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Bake 13–16 minutes or until a toothpick inserted in the center comes out clean.
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Cool on a wire rack and enjoy!
Notes
- For egg-free muffins, replace eggs with 2 tablespoons flaxmeal + 6 tablespoons water (let sit for 5 minutes) and add ¼ cup non-dairy milk.
- For dairy-free muffins, use dairy-free chocolate chips and oil instead of butter.
- To make banana bread, bake in a greased loaf pan for 45–55 minutes.
- Prep Time: 10 min
- Cook Time: 20 min