I didn’t put icing on them, so technically they’re muffins, right? These are gluten, dairy, and refined sugar free, too! They’re basically a salad, so go ahead and indulge. These are definitely a new go-to recipe for me, and if you’re looking for just a Banana Chocolate Chip recipe, check out my family’s “secret” recipe here. The below recipe was, quite honestly, found in a Pinterest-inducing rush to get to a potluck with no time to bake the planned Peach & Raspberry Tart (it’s quite delicious…you’ll find out soon). I saw these were chocolate, and banana, and I had both, so I took a chance and just subbed gluten free flours in. It worked. I’m beyond lucky that these were delicious right off the bat. Then again, I was using good quality gluten free flour blends (a mix of my leftover Smart Flour and LivingNow brand all purpose flours…I had exactly enough…whew!), not some nasty bean-y junk. Seriously, people…what is in your flour alters the flavor. Go ahead, be picky. Obviously, if you’re hardcore about taking out sugars, leave out the Enjoy Life chips. These will still be delicious.
Double Chocolate Banana Muffins
Preheat oven to 350 degrees F
In a big bowl, mix:
1 1/2 c. good quality gluten free all purpose flour (nothing bean based)
1/4 c. cocoa (dark cocoa tastes best)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
In a separate bowl, mash overripe bananas (4 small, 2 large) until you get 1 1/2 c. mashed banana
1 c cane sugar (it allows the larger crystal size to break down somewhat so you don’t get crunchy muffins)
1/3 c. coconut or vegetable oil
Once well mixed, add to the dry mix and gently fold in until it resembles cake batter with a few little lumps.
Take 3/4 c Enjoy Life chunks and chop them up a bit
Fold in to mixture and scoop into lined muffin cups until they’re about 3/4 of the way full.
Sprinkle Enjoy Life mini chips on top of each muffin
Bake at 350 for 20-25 minutes
Makes a little over a dozen muffins.