Today I woke up with the 3 over-ripe bananas to deal with. One, sadly was past saving. BUT the other two went to make some super yummy muffins that taste like dessert.
Banana Chocolate Chip Muffins
- 2 cups all purp. GF flour + xanthan gum
- 3/4 cup sugar + some for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 bananas, pureed
- 1/2 cup soy milk
- 1/3 cup canola oil
- 1 tsp vanilla extract + 1/2 tspn almond (or other) extract
- 1 1/2 cup chocolate chips
Preheat oven to 375°F.
In a large bowl combine all dry ingredients. Make a well in the center and add all wet ingredients. Mix until well combined. Fold in chocolate chips.
Fill liners almost all the way full. Sprinkle with granulated sugar.
Bake for 26-30 minutes.
Let cool for a few minutes in the tin, then transfer to a cooling rack.
Makes 12 muffins.
Unfortunately, I didn’t have time to enjoy one as I had to dash out to make a small purchase…
Everyone, say hello to the beginning:
So excited! I can’t wait to use my very own convection oven. We are still looking for a space, but I could not pass up the opportunity for this. Great deal!
I’m also very excited to warm up one of those muffins and smooth a bit of peanut butter on and devour it!