Banana Raspberry Chocolate Chip Muffins

• 1 cup gluten-free rolled oats
• 1 cup gluten-free flour blend (I used Manini's all purpose)
• 1 teaspoon xanthan gum
• 2 teaspoons arrowroot powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 3 very ripe bananas
• 1/2 cup coconut sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup smashed raspberries
• 1/2 cup dark chocolate chips

1. Preheat oven to 350 degrees. Grease a muffin tin.
2. Mix dry ingredients in a small mixing bowl.
3. In a large mixing bowl, smash bananas into a nice pulp. Add coconut sugar, vanilla, and eggs, beat until nice and smooth.
4. Carefully add dry ingredients to wet, mixing just enough to moisten. Fold in raspberries and chocolate.
5. Fill muffin cups right to the top, using all the batter even if it heaps up a bit (these muffins will not rise very much).
6. Bake for 25-28 minutes, until tester inserted in the center comes out clean. Cool for 10-15 minutes before removing from the pan.

rolled oats, flour, xanthan gum, arrowroot powder, baking powder, baking soda, salt, very ripe bananas, coconut sugar, vanilla, eggs, smashed raspberries, chocolate chips

Taken from www.epicurious.com/recipes/member/views/banana-raspberry-chocolate-chip-muffins-52392011 (may not work)