Banana Chocolate Chip Muffins | Stories of a New Mom
Banana Chocolate Chip Muffins
20 mins prepServes 12
This is a household recipe for incredibly moist and just a touch sweet banana chocolate chip muffins. They are perfect with morning coffee, as an afternoon snack, or as an after-dinner dessert. The recipe is gluten, dairy, and egg-free.
1. Preheat oven to 350 degrees F.
2. Mash bananas in a bowl. Add all wet ingredients (melted coconut oil, coconut sugar, unsweetened coconut yogurt, chia pudding, vanilla) and stir until well combined.
3. Add dry ingredients (cinnamon, GF flour, baking soda, salt). Fold the dry ingredients into the wet using a silicone spatula. Mix until well combined, but do not overwork the batter, as overmixing GF flour can cause muffins to have a tough consistency.
4. Fold in optional toppings of choice (chopped walnuts, mini chocolate chips).
5. Bake muffins at 350 degrees F. Mini muffins for 16-18 minutes. Classic muffins for 18-20 minutes or until golden brown.
6. Let cool & ENJOY!
Best eaten within 3 days or freeze for up to 3 months. Do not refrigerate as it dries out the muffins.
