Dark Chocolate Banana Muffins (Gluten-free)
1 1/4 cup Gluten-free flour
1/2 cup tapioca flour
2 very ripe bananas
3 tbsp maple syrup
3 tbsp coconut oil, melted
1 tsp pure vanilla extract
3/4 tsp baking soda
Preheat the oven to 350F and line a muffin pan with 7 muffin liners.
In a large bowl, whisk together mashed bananas, eggs, maple syrup, coconut oil, and vanilla.
In a separate bowl mix gluten-free flour, tapioca flour, and baking soda. Add dry ingredients to wet and mix until combined (don't over mix it). Fold in Healthy Crunch Chocolate Chips.
Divide the batter between the prepared muffin cups filling them almost full.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
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