Directions 7 steps | 45 Minutes
Preheat the oven to 350°F. Prepare the dry ingredients. In a bowl, combine the gluten-free flour, baking soda, salt and sugar. Set aside.
Prepare the flax egg. In a small bowl, mix the flax meal and water. Set aside to thicken.
Prepare the wet mixture. In a third bowl, mash the ripe bananas with the melted plant butter. Stir in the vanilla extract. Add the thickened flax meal to the wet mixture.
Add the dry ingredients to the wet mixture. Mix well.
Fold in the chocolate chips.
Fill either six jumbo or twelve regular muffin cups evenly and place them on a baking sheet. Bake for 30 minutes and test the center with a toothpick. If batter sticks to the toothpick, bake longer until the toothpick comes out clean.
Let the muffins cool and serve. Enjoy! (See notes 1.)
- These gluten-free banana muffins are best kept in the refrigerator due to them being so moist. They will keep for a week although I doubt they will be around that long.