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PREP TIME:
15 Minutes

BAKE TIME:
18 Minutes

TOTAL TIME:
33 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Servings: 16 Muffins

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Ingredients:

  • 1 ½ Cups Gluten Free Flour + 1/8 Cup
  • ½ Cup Tapioca Flour or Starch
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 2 Large Eggs
  • ½ Cup Monkfruit Sweetener (I used Lakanto brand)
  • ½ Cup Coconut Sugar
  • 4 Ripe Bananas, Smashed
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup Organic Canola Oil or Melted Coconut Oil
  • ½ Cup Mini Chocolate Chips (I used Enjoy Life)
  • Coconut Oil Spray or Vegan Butter for Greasing Pan

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease muffin pan with coconut oil or vegan butter.
  3. In a medium mixing bowl, add the flour, tapioca flour, baking powder, baking soda, salt, and cinnamon. Whisk until combined and set aside
  4. In a large mixing bowl cream together the eggs, both sugars, oil, & vanilla.
  5. Add in the dry ingredients. Try not to overmix.
  6. Add in the bananas using a spoon to stir in, not mixer.
  7. Stir in the chocolate chips and then scoop into muffin pan – filling each about ¾ of the way.
  8. Bake for about 18 minutes. Can start checking at 15-16 minutes. Use a toothpick to test – can have some clumps sticking to it, but not too wet either.
    Note: Can also do mini muffins with this recipe. Would decrease baking time to around 12 minutes.

*Try and use all organic ingredients if possible