Banana Chocolate Chip Muffins

Gluten-free, dairy-free, and only sweetened by the dark chocolate morsels…I know, it doesn’t sound fun but they are actually delicious.
Some notes about this muffin situation are important, since I did all of the trial and error for you already. Be sure to taste your bananas! I mean literally take a tiny taste of each one. I don’t add sweetener to this, but some bananas are sweeter than others. I made a batch without tasting and let me tell you, some bananas are just straight up bitter Bettys and I really could have used a smidge of honey.
I use paper muffin liners for these, mainly because I had baked so rarely before Covid that my tin isn’t a great one. Whether you use them or not, be sure to spritz a bit of oil or nonstick into whatever your vessel is. There is quite a bit of caramelization that takes place between the bananas and the chocolate, and these guys can really just hold on tightly to their pans.

The Goods:
4 super ripe bananas
1 egg (beaten) or egg replacer
1 tsp vanilla
1 tsp apple cider vinegar
1 1/2 cups GF flour
1 tsp baking soda
1/8 tsp salt
1/8 tsp cinnamon
3/4 cup dark chocolate chips

The Steps:
Mash the bananas in a mixing bowl using a fork
Add the beaten egg and mix
Add the vanilla and vinegar and continue mixing until everything is evenly incorporated
Mix in the cinnamon and salt
Add half of your flour
Mix until evenly incorporated and add baking soda and second half of your flour
Mix in those morsels
Fill your muffin tins each to about 3/4 full and bake at 350 for approximately 25 minutes

Variations: Add a teaspoon of honey for a sweet treat, swap the chips for chopped walnuts, or substitute pumpkin puree if you are short on bananas.

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