Healthy Gluten-Free Muffins with Chocolate and Banana

Gluten-Free

12 Servings

1/4 cup – coconut oil

1/2 cup – monkfruit sweetner (Erythritol Free), stevia or organic coconut sugar.

2 eggs – beaten

1 1/2 cups – All-Purpose Bob’s Red Mill Gluten-Free Baking Flour

2Tbsp – organic buckwheat flour

1 tsp. – guar gum

1/2 tsp. – sea salt

1 tsp. – aluminum free baking powder

1 tsp. – baking soda

3 – ripe bananas, mashed

1/3 cup – cocoa powder

1/2 cup – unsweetened applesauce

1/2 cup – almond milk

1 tsp. – vanilla

1/2 Cup – organic chocolate chips (dark or milk)

Cream the coconut oil & sweetener. Add the eggs & vanilla beat until light and fluffy. Add the pre-made flour mix, buckwheat flour, guar gum, salt, baking powder, and baking soda. Add the cocoa powder and all the rest of the ingredients. Stir on low for 30 seconds with an electric mixer, then scrape the bowl. Stir for another 3 min on medium high. Use a muffin tin and spray the paper cups with a coconut oil spray.(these will stick to the paper if you do not do this step) Pour batter into cups (I use a cookie scoop). Put a few chocolate chips on top of the batter after batter is in baking cups. Preheat oven to 350 degrees and bake for 25 to 30 min. Spread coconut oil over the top as soon as they come out. They will be ready when the toothpick comes out clean. Enjoy!

Recipe By: Christina McCarty