Gluten Free Chocolate Chip Banana Muffins {Egg and Dairy Free!}

🧂 Ingredients

• 2 tablespoons ground flax seed
• 6 tablespoons warm water
• 3 cups gluten free all purpose flour

  I use Bob’s Red Mill 1 to 1 baking flour [https://amzn.to/3vdUsYi]
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• 2 cups mashed ripe bananas

  about 4 large
• 1 cup granulated sugar
• ½ cup canola oil

  or other cooking oil
• ¼ cup oat milk or other dairy free milk substitute
• 1 teaspoon vanilla extract or baking vanilla
• ½ cup mini chocolate chips

  I use Enjoy Life Foods [https://amzn.to/3CZMwyf]

Instructions

• 1 Preheat the oven to 350°. Line the muffin tins with paper liners or spray with
  cooking spray.
• 2 Mix together the ground flax and the warm water to create a flax “egg”; set
  aside. In a medium bowl, combine the flour, baking soda, baking powder, and
  cinnamon and set aside. In a mixing bowl, add the bananas, sugar, oil, milk
  substitute, flax “egg” and vanilla and mix well until the mixture is smooth.
  Gradually mix in the dry ingredients until just combined. Stir in the chocolate
  chips.
• 3 Scoop the batter into the prepared muffin tin filling them ¾ full. Bake in the
  preheated oven for 18-20 minutes or until a toothpick inserted in the middle
  comes out clean. Allow them to cool before transferring to a wire rack to cool
  completely.

Nutrition Info