Gluten Free Banana Muffins
These Gluten Free Banana Muffins are so moist and delicious you'll never know that they're Gluten Free!
Servings 18 muffins
- 4 Bananas ,the more ripe, the better, mashed with a fork
- 4 Large Eggs
- 1/2 Cup Almond butter or peanut butter
- 2 Tablespoons Coconut oil ,melted
- 1 teaspoon Vanilla extract
- 1/2 Cup Coconut flour or almond flour I used coconut
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 Cup Mini allergen free chocolate chips plus more to sprinkle on top
Preheat oven to 375 Degrees F. Line standard muffin tin with paper liners. Makes about 17-18 muffins
In a large mixing bowl mash bananas well. Add eggs, almond butter, coconut oil, vanilla and mix well with a hand mixer on high.
Add dry ingredients and mix to combine.
Fold in 1 cup of chocolate chips.
Fill each lined tin evenly with about 1/4 C of batter. Top with chocolate chips.
Reduce oven temperature to 350 degrees F and bake for about 20 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool.
*Feel free to put any of your favorite add ins to them. Such as nuts.
**If you're not adding the chocolate chips and you want a bit more sweetness try adding a tablespoon of honey or agave.
Serving: 1muffin | Calories: 163kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 126mg | Potassium: 186mg | Fiber: 3g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 2.3mg | Calcium: 56mg | Iron: 0.8mg