These muffins are so easy and so amazing. Anytime you have some extra bananas this is a great way to use them up. I used 2 2/3 bananas instead of 3 because my Cavalier King Charles Spaniel bags for bananas! Guess where the other third went?
1 scoop Chocolate Juice Plus Complete Powder (1/3 C)
1 1/2 C Gluten free flour (I used Cassova flour)
1 t Xanthan Gum
1 1/8 whole rolled organic or instant oats GF
2 t baking powder
1 t baking soda
1/2 t cinnamon
1/2 t pink salt
2/3 C Turbonado Sugar ( I use Sugar in the Raw)
Mix all dry ingredients above. In a separate bowl mix wet ingredients:
3 soft bananas
2 organic eggs, beaten
1/3 C melted organic extra virgin coconut oil
3/4 plus 1 -3 T almond milk
1 t vanilla extract
1/3 C GF mini chocolate chips (I use Enjoy Life)
In a bowl mash bananas. Mix coconut oil and eggs together to keep oil from hardening up. Add eggs and coconut oil and vanilla to dry ingredients. Add almond milk reserving the 3 Tablespoons in case you need it.
When mixture is thick but everything is mixed up (but not sticky) then add the chocolate chips.
Place in silicone muffin cups or foil lined muffin cups sprayed with organic Pam. Bake at 400 degrees for 17 minutes using a convection fan or a little longer with no fan; check with a toothpick. The outside will be fairly crispy but make sure the middle is completely cooked.