These wheat free, gluten free, yuck free banana chocolate chip muffins are reminiscent of wheaty bread pudding fresh out the oven and smooth fluffy textured when cooled!
1 and 1/4C liquid (I used milk and water mixed)
1/2C almond flour
1/3C coconut flour
1/4C tapioca flour
3 large eggs
1 stick (4oz) butter, room temp or melted
1ts baking soda
3/4C chocolate chips
1. If mixing with a spoon, spatula or hand mixer, shift flours, salt and sugar into a medium sized bowl.
2. Add liquid and eggs and blend well for 3-4 minutes.
3. Fold in all other ingredients and allow to sit for 10-15 minutes while you set the over to 400 degrees.
4. scoop into reusable silicon muffin cups and bake for 20 minutes or until golden brown.
*If using an automatic mixer you can dump everthing but the chips in and mix for 2-3 minutes then go to step #3.
*Of course, coconut oil can be subbed for butter!