Moist, fluffy and made with simple ingredients, these gluten free banana muffins are the best snack, breakfast or healthy dessert to get you through a busy day. Studded with chocolate chips and perfectly sweet!
1 ¾cupsmashed or pureed ripe bananaabout 4 medium sized bananas*
Peel and mash the bananas and make sure you have a full 1 3/4 cup worth. If you have less, add in another half of a banana until you get the full amount. I have also tested this recipe with pureed banana instead of mashed, and really like the result. It yields a slightly more fluffy muffin without any dense pockets from banana, but you can do either.
To the same mixing bowl, add the egg , apple cider vinegar, vanilla, sugar, oil and whisk together.
Next, whisk in the oat flour, almond flour, baking soda, baking powder, cinnamon and salt.
Mix well until a batter forms.
Fold in the chocolate chips.
Scoop out the batter and add to a lined muffin tray, filling each spot about 3/4 of the way up. I like to use a cookie scoop to ensure evenly sized muffins.
Bake for 18-22 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool, then enjoy!
The egg can be subbed for a flax egg. To make the flax egg combine 1 tbsp ground flax seeds with 2.5 tbsp water. Set aside for 10 minutes to thicken. These muffins will keep for about 3-5 days. I suggest keeping them on a plate with foil. They can get a bit too moist/mushy if you put them in an air tight container, so keep the lid slightly ajar.Make sure your bananas are nice and ripe. They should have lots of brown spots which means they are ripe enough and will help naturally sweeten the muffins. The light brown sugar can be subbed for coconut sugar and/or you can decrease to just 1/3 cup.