Banana Chocolate Chip Muffins

It has come. The time has come where I have FINALLY made a muffin that is gluten-free and doesn't taste terrible. I have had a really tough time baking gluten free, almost all of my attempts went straight into the garbage and I turned to wine to drown my tears in.

Now this recipe is NOT strict paleo, being that my husband is allergic to tree nuts it was impossible to make this strict paleo. But you can easily make this strict paleo by following PaleOMG's exact recipe (see link below).

Recipe after the jump!

Banana Chocolate Chip Muffins

Moist and amazing!

Adapted from PaleOMG's Banana Nut Chocolate Chip Muffins

Ingredients:

- 3 bananas, mashed with potato masher
- 3 eggs, whisked
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup 100% peanut butter (for paleo, choose another nut butter)
- 1/4 cup coconut flour
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup chocolate chips

Instructions:

1. Preheat oven to 350F
2. Mash bananas in bowl, add in eggs, maple syrup, nut butter and vanilla. Mash together.
3. Add flour, cinnamon, baking powder and soda. Mix well.
4. Fold in chocolate chips (dare you not to eat any while you add them in).
5. Scoop batter into muffin pan. If you have silicone, it is preferred or if you have silicone cups. If not, paper muffin cups will do (just don't peel them until completely cooled).
6. Bake for 22-25 minutes. Cool on cooling rack fully in silicone pan. If using normal pan, take muffins out of the pan and let cool on rack.

Batter!