Ingredients
3 large bananas, ripe
1 teaspoon baking soda
1/3 cup butter, melted (For dairy-free use Smart Balance or coconut oil. )
1/2 cup granulated sugar (For no refined sugar use pure maple syrup or coconut sugar.)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs, whisked (For egg-free use Bob's Red Mill gluten-free egg replacer.)
1 1/2 cups gluten-free flour all-purpose flour with xanthan gum
1/2 cup gluten-free chocolate chips (For dairy-free use Nestle Allergen Free Semi-Sweet Morsels or Enjoy Life.)
Instructions
Preheat the oven to 350°F.
Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
Stir the melted butter into the mashed bananas.
Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
Add in the gluten-free flour and stir until fully combined.
Stir in chocolate chips.
Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy!
Store the completely cooled muffins in an airtight container.