CHOCOLATE CHIP BANANA MUFFINS

Description

This is gluten free comfort food! Have them for breakfast or dessert or Tuesday.

Ingredients

At a glance

Course/Dish

Dessert

Breakfast

Makes

21-24

1¾ cups gfcf all purpose baking flour
½ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 egg
½ cup Earth Balance Buttery Spread, melted but not hot
1 6oz SoDelicious Vanilla Coconut milk yogurt (or plain)
1 teaspoon vanilla
2 large very ripe bananas, mashed
1 cup non-dairy chocolate chips

Methods/steps

Preheat oven to 350°. Line muffin pan with papers and set aside. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.

In another bowl, lightly beat egg then stir in melted Earth Balance, yogurt, and vanilla. Stir into dry ingredients, just until combined. Then fold in bananas and chocolate chips.

Fill muffin cups about two-thirds the way up. Bake for 18-20 mins, until golden.

Additional Tips

You can put chopped nuts on top before baking. I crushed up a nut cluster so it had some sweetness to it.

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Did you know?

All Crayola products EXCEPT dough do not contain gluten.

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