Chocolate Chip Muffins are what the world revolves around in the Bigler house. I can make a muffin anything and throw chocolate chips in it and they will devour them. (Veggie muffin recipes to come in the near future)
This recipe though is more of a traditional style banana bread muffin with chocolate chips thrown in. You could use something else if chocolate isn’t your thing.
These are perfect to eat in your car on your way to work or for the kids to grab-and-go in the morning. They are excellent for lunch boxes and after school snacks too. What else are you going to do with all of those ripe bananas?
They freeze beautifully and are excellent to stash in the freezer and have on hand for when unexpected guests might show up.
3 Ripe Bananas
1 ½ Cups Gluten Free All Purpose Flour
1 Tsp. Xanthan Gum
1 Tsp. Baking Soda
½ Cup Sugar
½ Cup Coconut Oil
1/3 Cup Applesauce
1 Tsp. Vanilla
1 Tsp. Cinnamon
Dash of Salt
1 Cup of Chocolate Chips
Preheat oven to 350 degrees. With your stand mixer cream: Eggs, Sugar, Vanilla, Applesauce and Bananas. Beat well on medium for 2 minutes. Add in the coconut oil and allow it blend in. Add cinnamon, salt and turn off to pour all of the GF AP Flour. Turn mixer back on stir setting and add xanthan gum and baking soda. Beat on medium 2-3 minutes scraping down the sides halfway through. Add chocolate chips right at the end. Bake about 25-30 minutes or until toothpick comes out clean.
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