Gluten Free & Dairy Free Muffin Recipe

After practicing to make perfect, I finally baked the yummiest muffins I’ve ever
made and they’re gluten-free and dairy-free! Here’s a version you can try if
you’re looking for some inspiration, let me know what you think!

Servings:

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Instructions

1 Preheat your oven to 350 degrees. I use smaller silicone muffin pans, which work
great! I like small muffins but you can grab minis or bigger pans! Whatever you
like. 
2 In an electric mixer, mash your bananas and add your eggs, coconut oil, brown
sugar, almond milk and almond extract. Mix on medium speed. 
3 Stir in your flour, baking powder, baking soda, salt, and chocolate chips. 
4 Scoop the batter into your prepared muffin cups and bake for 20-25 minutes
depending on your oven!
5 Allow to cool and enjoy! Store in your fridge or room temp for up to 4 days,
warm them up for a few seconds in the microwave! You can freeze up to 2 months!

Gluten Free & Dairy Free Muffin Recipe

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🧂 Ingredients

Instructions

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