Banana Chocolate Chip Muffins

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!

Ingredients:
2 bananas
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
1/4C sugar
1ts baking soda
1/4ts salt
3/4C chocolate chips

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Method:
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!

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