These gluten free, dairy free muffins are perfect for spring break, Easter or Mother’s Day brunch . . . or just any day. They're easy to whip up and a perfect way to use any over-ripe bananas you may have laying around!
Recipe and photo courtesy of Blissfully Domestic.
Whisk dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, salt) together in a bowl. Set aside.
Mash the banana in a large bowl and add in the eggs, coconut oil, and vanilla. Combine until completely mixed through.
Gradually add the dry ingredients to the wet ingredients mixing as you go. Lastly, fold the chocolate chips through the mixture.
Either spray, or place baking cups into a muffin tin, and fill each until 3/4 full. Bake for 18-20 minutes (mine took 18 minutes), or until a toothpick inserted in the center comes out clean.
