If you’ve hung out at my house this spring or summer, chances are you’ve had some version of these Banana Chocolate Chip Muffins. Some recipes we nail on the first or second try….others take a half dozen (or more) attempts until we agree we’ve achieved perfection. Thankfully, I always have a houseful of willing tasters around!
Mia is the pickiest of all our kids—by a landslide! Even if it’s a sweet treat, she will easily discard it if it doesn’t meet her approval. So, to say that these are her favorite muffins says a lot!
Mia concluded that they are not only epic (her absolute favorite adjective at 7-years old to describe what is “THE ABSOLUTE BEST”)….but that they are “epically epic”. She added an additional adverb….do I need to say anything more?!
There are few baked goods that I would put up against a gluten-and-dairy-containing, sugar-laden counterpart….but these are one of the few. You’ll just have to try them and decide if they taste “epically epic” to you as well 🙂
Mia’s Epically Epic Banana Chocolate Chip Muffins
by Debbie Steinbock
3 large ripe bananas mashed or pureed (about 2 cups)
1/3 cup melted coconut oil
2 tsp. vanilla extract
2 Tbsp. plant milk (coconut, almond, macadamia, rice…)
1 ½ cups Bob’s Red Mill GF 1 to 1 Baking Flour
½ cup maple sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 heaping tsp. cinnamon
½ cup mini dark chocolate chips (optional)
- Preheat oven to 350° and line a muffin pan with 12 parchment paper muffin liners.
- Combine all the wet ingredients together in a large bowl; combine all the dry ingredients together in a separate bowl.
- Add dry ingredients into wet ingredients and stir until smooth.
- Scoop batter into each muffin cup to 2/3 full.
- Bake in center of preheated oven for 18-22 minutes, until the muffins look firm and a bit crusty; a toothpick should come out dry.
- Cool on a wire rack.