Some over-ripe bananas were staring at me today. What to do with these beauties? The possibilities are endless. In walks my little guy who happens to request a chocolate chip cookie. Brilliant idea! Banana and chocolate are a match made in heaven…o.k., so really anything and chocolate are a good match in my opinion, but you get the point. We “enjoy” Enjoy Life chocolate chips because they are allergen-free AND they taste good.
These muffins are moist, flavorful, and sweet. They are a favorite after school snack for my kids. Or bedtime snack. Or morning snack. Or the “I’m too hungry to wait for dinner” snack too! Honestly, these muffins are a great dessert too! I need some more over-ripe bananas. These muffins lasted about 24 hours. I knew I should have made a double batch!
2 medium-sized bananas, peeled and mashed
1/3 cup coconut palm sugar
1/2 cup almond milk
1 flax “egg” (1 T. flaxseed meal mixed with 3 T. hot water, let sit and “gel” for 5 minutes)
1/2 cup unsweetened applesauce
1 1/2 cups gluten-free flour
3/4 t. xanthan gum or guar gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Enjoy Life mini-chocolate chips
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the bananas, coconut palm sugar, almond milk, flax “egg”, and applesauce.
In a small bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and chocolate chips.
Fold the dry ingredients into the wet ingredients and stir just until combined. Don’t overmix.
Spoon the batter evenly into the muffin cups. Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the tin and let them cool completely on a wire rack. Enjoy!