Gluten Free Chocolate Chip Banana Muffins {Egg and Dairy Free!}
These gluten free chocolate chip banana muffins are a delicious treat for breakfast (or anytime!) free of the top 9 allergens including wheat, eggs, dairy, and nuts.
Preheat the oven to 350°. Line the muffin tins with paper liners or spray with cooking spray.
Mix together the ground flax and the warm water to create a flax “egg”; set aside. In a medium bowl, combine the flour, baking soda, baking powder, and cinnamon and set aside. In a mixing bowl, add the bananas, sugar, oil, milk substitute, flax “egg” and vanilla and mix well until the mixture is smooth. Gradually mix in the dry ingredients until just combined. Stir in the chocolate chips.
Scoop the batter into the prepared muffin tin filling them ¾ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Allow them to cool before transferring to a wire rack to cool completely.
Notes
Store in an airtight container on the counter for 2-3 days or freeze in an airtight container for up to three months.