FODMAP-friendly Banana and Chocolate Chip Muffins
- 2 cups gluten-free flour (I use Bob’s 1:1 flour)
- 1/2 cup white sugar
- 1/4 cup pure maple syrup
- 3/4 cup dark chocolate chips
- 1/2 cup coconut oil (melted)
- 2 medium sized bananas, smashed (roughly 1 cup once smashed)
- 1 egg
- 1 cup almond milk
- 1/2 tsp salt
Preheat oven to 375 degrees F. Grease a muffin tray with coconut oil or coconut oil spray.
In a medium bowl, mix the gluten free flour, sugar, chocolate chips and salt.
In a large bowl, add the melted coconut oil, almond milk and egg. Beat that mixture until well combined. Add the maple syrup and beat for another 30 seconds.
Mash the bananas in a separate bowl. I tend to squeeze them a bit while in the peel and then mash with a fork once removed. Add the bananas to the wet mixture and stir until combined.
Slowly add the flour mixture into the wet mixture and stir until thoroughly combined.
Divide the mixture evenly across the 12 muffin settings in the tray. Bake for 12 – 15 minutes or until the muffins are golden on the outside and cooked through on the inside (using a toothpick, knife or another tool to confirm the inside temperature).
Cool for several minutes before removing from muffin tray. These are best served warm, but they are great for quick food on the go as well! Enjoy!