Gluten-Free Chocolate Chip Banana Muffins

• 2 Tablespoons Ground Flax Seed
• 6 Tablespoons Water
• 2 Medium Over-ripe Bananas, Peeled And Mashed
• 1/2 cups Maple Syrup
• 1/2 cups Grapeseed, Canola Or Light Olive Oil
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Gluten-free All-purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Dark Chocolate Chips

1. Preheat oven to 400 F and line a 12-count standard size muffin tin with paper or foil liners.
2. In a large mixing bowl, whisk together the ground flax seed and water; allow it to sit for 3-5 minutes to thicken.
3. Add the banana, maple syrup, oil and vanilla to the flax mixture; beat until smooth.
4. Stir in the flour, baking soda and salt and mix until incorporated. Fold in the chocolate chips.
5. Fill the lined muffin cups 3/4 full. Bake for 18-20 minutes or until a cake tester inserted in the center of one comes out clean. Remove from oven. Allow them to cool in the pan for 10 minutes before transferring to a wire rack.
6. Notes:
7. 1. You can frost with chocolate buttercream or cream cheese frosting if you want to enjoy as banana bread cupcakes. Otherwise, store in an airtight container and eat as a morning snack.
8. 2. If you don't have flax seed you can substitute 2 eggs for a non-vegan version.
9. 3. Adapted From Bubble Girl Bakes.

ground, water, bananas, maple syrup, grapeseed, vanilla, flour, baking soda, salt, chocolate chips

Taken from tastykitchen.com/recipes/breads/gluten-free-chocolate-chip-banana-muffins/ (may not work)