GF Banana Chocolate Chip Muffins!
 
Prep time
Cook time
Total time
 
Author:
Serves: 11
Ingredients
  • 3 medium very ripe bananas
  • 1 cup sorghum flour
  • ¼ cup arrowroot powder
  • ¼ cup modified tapioca starch
  • 1 tbsp. ground flax seed meal
  • 1 tsp. psyllium husk
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • ⅓ cup maple
  • 1 tsp. Apple cider vinegar
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 2 tbsp. almond oil
  • 1 large egg
  • 2 tbsp. Kite Hill plain almond cream cheese style spread (can sub plain yogurt of choice or regular cream cheese if not dairy free)
  • ½ cup to ¾ cup dark chocolate chips (can sub semi-sweet, 70% cocoa or higher for dairy free)
Instructions
  1. Pre-heat the oven to 375 degrees and line a cup cake pan with 11 liners
  2. In large bowl add all of the dry ingredients and whisk to combine. Set aside.
  3. In a medium bowl mash the bananas until most of the lumps are gone, some lumpiness is ok. Add the maple syrup, almond extract, almond oil, egg, vinegar, and cream cheese style spread. Whisk to combine until everything is full incorporated. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a thick batter forms and no dry bits remain. Next stir in the chocolate chips to evenly distribute.
  4. Using a larger ice-cream scoop or about a ⅓ cup measuring cup, fill each liner with the batter. Place in the oven on middle rack and bake for 18 to 22 minutes, rotating halfway through, until tooth pick inserted comes out clean. Allow to cool in pan for 10 minutes on cooling rack, then remove from pan and allow to cool completely on rack. Serve warm or at room temp. Store in airtight container at room temp for up to 3 days or covered in the fridge for up to 5, or freeze for up to 3 months.
  5. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/07/11/gf-banana-chocolate-chip-muffins-hungry-healthy-happy/