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Gluten-Free Banana Chocolate Muffins

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Ingredients
  

  • 1 1/4 cup almond flour
  • 1 cup Bob's Red Mill Gluten Free Flour
  • 3 ripe bananas
  • 2 tsp  baking soda
  • 2 tbsp  pure maple syrup or honey
  • 1/4 cup coconut sugar
  • 1/4 cup cacao powder
  • 1.5 tsp  vanilla extract
  • 1.5 tsp  cinnamon
  • 1/2 tsp  salt
  • 1/4 cup non-dairy milk I used almond
  • 2 eggs

Instructions
 

  • Preheat oven to 325F
  • Line cupcake pan with muffin liners or grease the pan well.
  • Mix the dry ingredients together (GF flour, almond flour, baking soda, salt & cinnamon)
  • In a separate bowl or mixer, mash the bananas and mix until smooth and liquidy.
  • Mix the wet ingredients in a separate bowl (eggs, vanilla, maple syrup, coconut sugar & non-dairy milk)
  • Add the bananas to the wet ingredients and mix well.
  • Then fold in the dry ingredients and blend well - but do not over mix.
  • Pour evenly into muffin tin and add a slice of banana on top (optional)
  • Bake for 20 minutes -check with a toothpick for doneness
  • 1can be stored in airtight container in the fridge for a few days or wrapped individually and frozen for a few months.