Banana Chocolate Chip Muffins
Sometimes I’m in need of quick grab and go breakfasts or snacks, as well as my husband who leaves for work So. Dang. Early. These little muffins are the best! They’re delicious and when you pop them in the microwave for like 10 seconds to warm them up and trick you mouth into thinking they just came out of the oven, it’s like a little bit of heaven.
Plus, they’re incredibly easy to make, my little man eats them up, and I can store them in the fridge for a week with zero issue and I’m ready to go all week long. A mother’s dream come true. Since my little guy is eating them as well, I load them up with all the healthy things.
You’ll definitely want to make these little guys.
Banana Chocolate Chip Muffins
Ingredients
- 1 ¾ cups brown rice flour
- 1 teaspoon baking soda
- ¼ teaspoon pink Himalayan salt
- ½ teaspoon cinnamon
- 1/3 cup coconut oil, melted
- ½ cup maple syrup
- 2 large eggs
- 2 large ripe bananas
- ¼ cup milk of choice (I use almond)
- 1 teaspoon pre vanilla extract or vanilla bean paste
- 1/3 cup gluten free quick oats
- 1/3 cup chocolate chips
- 1 teaspoon granulated sugar of choice, optional
Instructions
- Preheat oven to 325⁰F. Grease a muffin tin or line with baking liners.
- In a medium bowl mix together the flour, baking soda, salt, and cinnamon. In a large bowl beat together the coconut oil, maple syrup, eggs, bananas, milk, and vanilla. I like to beat the wet ingredients for about 3 minutes to get it really fluffy and airy. Gradually mix in the dry ingredients into the wet ingredients until well incorporated. Fold in – the oats, chocolate chips, and whatever else strikes your fancy (nuts, fruit, etc).
- Divide mixture evenly into the muffin tin and sprinkle lightly with granulated sugar, if you desire.
- Bake for 20-25 minutes or until knife inserted in the center comes out clean. Allow to cool slightly before removing.
