Chocolate Chip Banana Muffins

Ingredients

Instructions

1. 1

   PREPARE THE PAN: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease thoroughly with butter or cooking spray. Lining is recommended as the honey in the recipe can make the muffins stick.

2. 2

   MIX THE WET INGREDIENTS: In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks remaining (overripe bananas with brown spots work best - they're sweeter and more flavorful). Add the eggs, melted coconut oil, honey, and vanilla extract. Whisk until well combined and smooth.

3. 3

   ADD THE DRY INGREDIENTS: Add the gluten-free flour blend and baking soda to the wet mixture. Stir with a rubber spatula or wooden spoon until just combined - you should still see a few streaks of flour. Do not overmix or the muffins will be dense and tough. The batter will be thick.

4. 4

   ADD THE CHOCOLATE: Reserve about 2 tablespoons of chocolate chips for topping. Fold the remaining chocolate chips into the batter with 2-3 gentle strokes, just until distributed - try not to deflate the batter.

5. 5

   BAKE: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Press a few reserved chocolate chips into the top of each muffin. Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean (or with just a few moist crumbs, not wet batter). Let cool in the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.