I have been meaning to make chocolate muffins for a long time, since my little one is obsessed with the Udi's Chocolate Muffins, but never have gotten around to it. Tonight changed that. I have a counter full of bananas that needed to be used up, and as I was getting ready to make some banana chocolate chip muffins, it occurred to me to make it a chocolate batter instead...holy cow they are good! Also, I was out of eggs, so these ones are egg-free, too!
Double Chocolate Banana Muffins
1 1/2 cups GF flour blend
1/3 cup sugar
3/4 cup cocoa
1 T baking powder
1/4 teaspoon salt
2 eggs, or 1 T egg replacer mixed into 1/4 cup of water
3/4 cup So Delicious Coconut Milk
1/4 cup canola oil
3/4 cup mashed banana
3/4 cup dairy-free chocolate chips
Preheat oven to 400F. Line muffin tins with paper cups and set aside. In a mixing bowl combine the flour blend, sugar, cocoa, baking powder, and salt.
While mixer is running add in the wet ingredients through the canola oil. Stir in mashed banana and chocolate chips by hand. Using a 1/4 cup scoop, spoon batter into each of the prepared muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Immediately remove from muffin tins and cool on wire cooling rack.