Low Fat Chocolate Chip Banana Muffins
healthy, fluffy, naturally sweetened and bursting with banana and chocolate chip flavour!
Ingredients
- 3 very ripe mashed bananas
- ¼ cup unsweetened almond milk
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups Gluten Free Flour
- ⅓ cup rolled oats
- 1 tsp baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup Dairy Free Dark Chocolate Chips
Instructions
- Preheat oven to 325 degrees. Grease a 12 muffin tin tray or line with muffin paper inserts. I used a silicone muffin tray so I didn’t have to grease the first batch. If you are using the paper inserts, I suggest greasing them if you have a spray option. I find the muffins can stick to the paper at times. Set aside.
- In a large bowl, mix the melted coconut oil and maple syrup together. Once combined, whisk in the eggs. Once they are well beaten in, mix in the mashed bananas, milk, baking soda, vanilla extract, and cinnamon. To avoid clumping, mix in each ingredient separately.
- Slowly add in the gluten free flour and oats. Stir until well combined. Then add in the chocolate chips.
- Add this mixture to the muffin tray. Make sure to fill each muffin hole two-thirds full. Wipe off any spills so they do not burn in the oven.
- Bake muffins for 25 minutes or until a toothpick inserted into a muffin comes out dry and clean!
- Remove muffins from the tray and cool on a rack for at least 10 minutes. Serve immediately or keep in fridge for 5 days or in the freezer for 3-4 months!