Posted by Tara on Wednesday, April 10th, 2013
These are a family favorite around here. Nobody will ever know they are Gluten Free unless you tell them. I adapted this recipe just a bit from Dr. Axe’s cookbook.
Preheat oven to 350 degrees and line 24 muffin cups with cupcake liners.
In a medium bowl mix the following:
- 1 3/4 cups Bob’s Gluten Free Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
In a separate bowl add the following, using a wire whisk to blend:
- 1 egg
- 2/3 cup maple syrup or honey
- 1/2 cup grapeseed oil
- 1/2 cup unsweetened coconut milk or yogurt
- 1 teaspoon vanilla
Add wet ingredients to the dry ingredients and mix well. Then add the following:
- 2-3 ripe mashed bananas
- 1 cup chocolate chips (mini chips work best)
- 1/2 cup pecans or walnuts
Use a 1/4 cup measure to fill muffin cups lined with cupcake liners 2/3 full. Place in preheated oven and bake approximately 20-25 minutes or until muffins are golden brown and fully cooked.
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