Light and fluffy, slightly sweet, and perfect for a healthy breakfast treat!
2 over-ripe bananas
2 Tablespoons honey
1/4 cup melted butter
2 eggs at room temp.
3/4 cup all-purpose gluten-free flour (I used Bob’s Red Mill)
2 Tablespoons flax seed meal
2 Tablespoons coconut flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Dark chocolate chips
Preheat oven to 350 degrees.
In a small mixing bowl, smash bananas with a fork or dough cutter.
Add honey, butter, and eggs, and stir until well-combined.
In a separate bowl, combine dry ingredients (except chocolate chips).
Pour wet ingredients into dry ingredients, and mix until thoroughly combined.
Line a muffin tin with 6 cupcake liners.
Fill each cupcake liner with a large scoop of batter.
Into each muffin, sprinkle about 4 dark chocolate chips, and press in slightly with fingers.
Bake at 350 for 20-25 minutes, until a toothpick inserted comes out clean and the muffins turn slightly golden brown around the edges.
Remove from the oven and allow to cool for a few minutes before removing the muffins from the pan to cool completely.
Makes 6 muffins.