Chocolate chip banana muffins

You don't want to waste any food in your kitchen, so use your bananas that are too ripe to eat for this super easy banana muffin recipe. If you are not gluten-free, feel free to use regular white flour.

Chocolate chip banana muffins

Serves: 12 muffins Prep time: 10 mins Cook time: 25 mins

Ingredients:

• 3 overripe bananas

• 2 eggs

• 1/4 cup coconut/rapeseed oil

• 1/2 cup coconut sugar

• 1 tsp vanilla extract

• 1 + 1/2 cup gluten-free flour blend (I used Doves farm plain flour)

• 1 tsp baking powder

• 1/2 tsp baking soda

• pinch of salt

• 1/2 tsp cinnamon

• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 180 degrees and prepare 12 silicone muffin cups or muffin tin.

2. Mash the bananas with a fork in a large bowl, then whisk in the eggs.

3. Mix the oil, coconut sugar, and vanilla extract into the banana mixture.

4. Add the flour blend, baking powder, baking soda, salt, and cinnamon to the wet mixture and combine well.

5. Stir in the chocolate chips, then transfer the batter into the muffin cups/tin.

6. Bake the muffins for 25 mins, the top should be slightly browned.

7. Remove the muffins when they are fully baked, and let them cool for 15–20 minutes.

8. Store the muffins in an airtight container and consume them within 2–3 days.