Flavor of the Week: Banana Chocolate Chip Muffins

Hot dang! These muffins are tasty, if I do say so myself!

Breakfast on the weekends is when I break out the baked goods. These are gluten free and oh-so-moist!

Here’s the recipe:

Banana Chocolate Chip Muffins

1 3/4 c. gluten-free flour (I used a combo of Bob’s Red Mill All-Purpose Gluten free baking flour and brown rice flour–I’m convinced the brown rice flour makes a huge difference!)
2/3 c. maple syrup
1 tsp. baking soda
1 tsp. baking powder
1 egg
1/2 c. grapeseed oil
1/2 c. coconut milk (full fat)
1 tsp. vanilla
1 c. mashed bananas
3/4 c. dark chocolate chips

Combine dry ingredients in a bowl and set aside. Mix wet ingredients in a blender then mix into dry. Fold in chocolate chips.

Bake for 22-25 minutes at 350 degrees.

Adding coconut flakes or walnuts might have been a nice touch too. Any other variations you can think of?