Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a mixing bowl, whisk together Tonomi's Banana Flour, cocoa powder, baking powder, baking soda, xanthan gum, and salt until well combined. Set aside.
- In a separate bowl, mash the ripe bananas using a fork until smooth.
- Add brown sugar, melted butter or coconut oil, vanilla extract, and eggs to the mashed bananas. Mix until everything is well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Note
Tips:
Ensure your bananas are ripe for the best flavor and sweetness.
Don't overmix the batter to keep the muffins light and fluffy.
For an extra chocolatey touch, sprinkle some extra chocolate chips on top of each muffin before baking.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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