Gluten Free Banana Pecan Choc Chip Muffins

Gluten Free Banana Pecan Chocolate Chip Muffins

When you have a couple of ripe bananas staring at you from the fruit bowl, you know it’s time to treat yourself to these easy, crowd pleasing, delicious muffins. I generally always have toasted pecan pieces and extra dark chocolate chips on hand, however you can substitute with walnuts and omit the chocolate chips if you prefer.

Makes 12

INGREDIENTS:

2 ripe bananas
3 eggs
½ cup brown sugar
¼ cup coconut oil
¼ cup plain Greek yogurt
½ teaspoon vanilla extract
½ teaspoon cinnamon    
½ cup quinoa flour
½ cup almond flour
¼ cup coconut flour
½ teaspoon xanthum gum
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup toasted pecan pieces
¼ cup dark chocolate chips


INSTRUCTIONS:

Preheat the oven to 350 F (180 C).  Line a muffin tin with 12 large baking cups.

In a large mixing bowl whisk together the coconut oil, sugar, yogurt, eggs, vanilla and cinnamon.

Add the flours, baking powder, baking soda, xanthum gum and stir until well combined.

Fold in the chocolate chips and pecan pieces.

Using a cookie scoop, scoop the mixture into the prepared muffin tin.

Bake for 20 minutes or until firm and golden. Enjoy warm or at room temperature.

Bon Appetit!

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