Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

Makes 12 muffins

Ingredients

• 4 bananas, mashed (about 1-½ cups mashed)
• ½ cup unsalted butter or ghee
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1½ cups Gluten Free 1:1 Baking Flour (Bob's Red Mill)
• ⅓ cup cacao powder
• ⅔ cup coconut sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup mini chocolate chips
• 2-3 tablespoons cashew butter, for drizzling (optional)

Method

1. Preheat oven to 375℉.  Set oven rack to the middle setting. Grease a muffin pan or line with 12 parchment muffin liners.
2. In a mixing bowl, mix together mashed bananas, butter, egg, and vanilla. Set aside. 
3. In a separate bowl, mix together the flour, cacao powder, sugar, baking soda, baking powder, and salt until fully combined with no clumps. 
4. Pour the wet mixture into the dry, and fold together until completely combined. Fold in the chocolate chips. The batter should be quite thick. 
5. Divide the batter evenly among the 12 muffin cups and sprinkle with a couple more chocolate chips (optional). Bake for 20 minutes. Insert a toothpick into the centre of 1-2 muffins. If it comes out clean with no wet batter, they are done.
6. Transfer the muffins to a wire rack to cool for at least 10 minutes. Drizzle with cashew butter if desired, and store in a airtight container for up to 3 days, or freeze for up to 2 months.