Double Chocolate Chip Banana Muffins

Ingredients

WET:

• 1 ½ cups banana puree about 4 bananas
• ¼ cup oil
• ¼ cup maple syrup
• ½ cup brown or coconut sugar
• ¼ cup nut butter I used almond
• 1 egg see notes for vegan
• 2 tsp vanilla extract

DRY:

• 1 ¼ cup gluten free all purpose flour baking flour
• ½ cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon optional
• ⅔ cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a muffin tray and set aside.
3. Add the bananas to a blender and puree until smooth. Measure out 1 1/2 cups. This is usually 3-4 medium/large bananas.
4. Add the banana puree to a large mixing bowl along with all remaining wet ingredients.
5. Whisk until smooth.
6. Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be on the thick side, but be sure to spoon and level the flour and cocoa powder.
7. Fold in the chocolate chips.
8. Use a medium cookie scoop or spoon and add the batter the lined muffin tray. You want to fill each pretty close to the top.
9. Top with additional chocolate chips if desired.
10. Bake for 18-24 minutes, my oven is usually 21, but check with a toothpick for doneness. Careful not to over bake or they will dry out!
11. Let cool in the tray for about 15 minutes, then remove and let finish cooling on a cooling rack. Enjoy!