madewithche

Ingredients

Makes 9 Muffins 

• 1 1/2 cups Gluten-Free All-Purpose Flour (Namaste Foods Organic and Gluten Free Perfect Flour Blend 1:1 or Bob’s Red Mill 1:1)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2/3 cup Sugar
• 1 cup of Mashed Banana (or Pumpkin Puree, or Apple Puree/Sauce)
• 1/3 cup Grapeseed oil (or preferred Vegetable Oil)
• 1 teaspoon Vanilla Extract (or other extract)
• Optional: 1/2 cup Semisweet Chocolate Chips (Enjoy Life Foods or preferred chocolate)  
• Optional: 2 teaspoons of spices Cinnamon (or Cloves, Pumpkin Spice) 

Instructions

1. Preheat oven to 375 degrees Fahrenheit. 
2. Whisk dry ingredients in a bowl until well combined.
3. Add peeled bananas to a separate bowl, then use a spatula to mash them into a smooth mixture with few lumps. Mix in grapeseed oil and vanilla extract.
4. Use a spatula to fold the wet mixture into the dry ingredients. It should have a wet and slime-like consistency. If it looks dry and crumbly, add 1/4 cup more mashed banana.
5. Fold in the chocolate chips until evenly distributed.
6. Spoon the batter into cupcake or muffin tin until it is 3/4 or 75% full.
7. Bake on middle rack for 20 minutes or until the toothpick comes out clean. You can also check the
8. Rest for at least 15 minutes before eating. 

Special Tip: This recipe makes delicious Banana Chocolate Chip and Pumpkin Muffins!