Banana Chocolate Muffins

gluten- free banana chocolate muffins

These incredibly moist, fluffy and satisfying chocolate banana muffins are so delicious they can't be called healthy, yet they are. They're a perfectly balanced muffin (that actually TASTES like a muffin) made with clean gluten- free grains (thanks to my custom flour blend), with no refined sugar or nonsense. Just a super- easy, clean muffin recipe everyone will love. Lets dive in.

You'll need 2 bowls: 1 large and 1 medium. If you have a stand mixer, get that out with the whisk attachment, otherwise a handheld mixer works too.

Dry Ingredients-

• 1 3/4 cups Graziella’s Gluten Free Flour Blend (CLICK HERE FOR RECIPE). Highly recommend my mindfully created blend, as it's the most nutritious gluten free blend available that tastes great and works with virtually any recipe. Recipe is easy too!

• 2/3 cup coconut sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 tsp cinnamon

Wet Ingredients-

• 3 large eggs

• 3 Bananas (very ripe)

• 1/2 cup melted grassfed butter or ghee

• 2 tspn pure vanilla extract

Mix-In's-

1/2 cup HU Chocolate Gems

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Directions:

Preheat the oven to 375°F and line a 12-muffin pan with muffin cup papers. In the medium bowl, combine all dry ingredients and mix well. Set aside.

In the large stand mixer bowl, combine the bananas and melted butter and whisk on medium until blended well. Next, add in the 3 eggs and vanilla. Whisk until well combined.

Add the dry ingredients into the banana mixture. Whisk until the batter is fluffy.

Scoop the batter into the prepared pan, and fill to the top of each muffin cup. I like to use an ice cream scooper for greater precision.

Bake the muffins for 25 minutes, or until they have puffed up and no longer jiggle in the center. Remove from the oven and let the muffins cool for at least 5 minutes before removing from the pan and serving. They taste great warm, or at room temperature.

Makes 12 muffins