Recipe: Homemade Banana Chocolate Chip Muffins (gf & df)

I have a goal to bake at least one thing a week. This is proving to be a bit more challenging with a 4 month old, but here we are - showing up and giving you the goods so that you can also bake these amazing delicious muffins!!!

Homemade Banana Chocolate Chip Muffins (gf & df)

Prep: 10 mins

Cook Time: 20 mins

Total: 30 mins

Makes: 11-12 muffins

Ingredients:

• 2 medium ripe bananas, mashed

• 1/3 cup coconut oil, melted

• 1/2 cup organic cane sugar

• 1 tsp baking soda (aluminum-free)

• 1 tsp ground cinnamon

• 1/8 tsp sea salt

• 1 tsp pure vanilla extract

• 2 large eggs*, whisked

• 1 1/2 cup gluten free flour (I used Bob’s Redmill Gluten Free All Purpose Flour)

• 1/3-1/2 cup dairy-free chocolate chips (I used Enjoy Life)

*could try substituting the eggs for chia eggs (1 tbsp chia seeds to 3 tbsp water for one egg), however I did not try this so try at your own risk!! 🤭

Method:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line your muffin tin with liners or oil them up with coconut oil.

3. I’m a large mixing bowl mash the bananas with a fork until completely smooth.

4. Add the baking soda and stir to combine. Allow the mixture to sit for 2 minutes.

5. Stir the melted coconut oil into the bananas and baking soda and mix until combined.

6. Add in the sugar, cinnamon, vanilla, salt, and whisked eggs and stir until combined.

7. Add in the gluten free flour and stir until fully combined.

8. Fold in the chocolate chips. Start with 1/3 cup and if you feel like you’d like more add in the additional chips to your liking.

9. Using a greased icecream scoop or measuring cup, scoop the batter into the muffin liners or greased tins.

10. Bake for 20-25 minutes or until a toothpick inserted into the middle of one comes out clean. Watch your ovens as all ovens are different!

11. Allow the muffins to cool and enjoy!

12. Store cooled muffins in an air tight container for up to 3 days.

Peace, love, & organic avocados,

Katie

xoxo