These muffins take the prize as the best gluten-free dairy-free version around. The recipe comes from thefirstyearblog.com
INGREDIENTS
2 cups smashed bananas (4-6 very ripe bananas)
3/4 cup vegetable oil
3 large eggs
2 tsp vanilla
3 cups gluten-free flour
1 3/4 cup sugar
1 1/2 tsp. baking soda
1 1/2 tsp baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup dairy-free chocolate chips
INSTRUCTIONS
Mash bananas. Measure out 2 cups (using dry ingredient measuring cups).
In mixing bowl, combine mashed bananas, oil, eggs and vanilla. Stir to combine.
In separate bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt. Add chocolate chips and mix them with dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing by hand until just combined.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425 degrees.
Prepare cupcake pan by lining with paper liners. Fill the liners super full, about 6 - 8 Tablespoons per muffin. If desired, top each muffin with additional chocolate chips and sanding sugar. Place pan in the center of the oven and bake for 7 minutes. Then, keeping the muffins in the oven, turn down the temperature to 350 and bake for an additional 13 - 16 minutes. Remove from oven and allow to rest several minutes before removing to a wire rack to cool completely.
This recipe makes more than a dozen muffins. So, once you have removed the muffins from the pan. Bump the oven temperature back up to 425 and repeat with remaining batter.