Ingredients:

  • 2 cups (260g) gluten free all purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 3 large (375g) overripe bananas, mashed
  • 2 large (100g) eggs
  • 1/3 cup (80ml) avocado oil
  • 1/2 cup (120ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper wrappers.
  2. In a medium bowl, sift together the gluten free flour, cocoa powder, baking soda, and salt; whisk to remove clumps.
  3. In a large bowl, mash the bananas until smooth. Whisk in the eggs, oil, maple syrup, and vanilla extract until the mixture is emulsified and glossy.
  4. Gently pour the dry ingredients into the wet batter. Use a spatula to fold together until just combined, then fold in the chocolate chips.
  5. Divide the batter equally among the 12 muffin cups. Bake for 18-22 minutes until a toothpick inserted into the center comes out with only a few moist crumbs.