Gluten-free Chocolate chip Banana Nut Muffins

This muffin recipe is about 8 years old, but still a favorite around here! It's one of the first gluten-free baked foods that I made when I fully embraced the mostly-gluten-free life! It is free of starchy flours, refined sugars and inflammatory fats. I make variations all the time with different flours, oils & sweeteners, and I encourage you to do the same with what's available in your pantry.

Wet Ingredients:

5 overripe banans

4 eggs, room temp

1/2 cup butter, melted

1/3 cup maple syrup

Optional:

1/3 cup chocolate chips

1/2 cup walnuts, chopped

Dry Ingredients:

1/2 cup almond flour

1/2 cup coconut flour

1/4 cup sorghum flour

3/4tsp baking soda

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

1/2 tsp salt

Mix all dry ingredients in a large bowl.

In another bowl, beat the eggs until creamy. Add maple syrup & mashed bananas. Beat till well mixed.

Add wet mixture to dry mixture. Mix until well blended. Unlike gluten-based flours, there is less concern about over-mixing with gluten-free flours. NOTE: If the mixture looks runny or too loose, don't panic. Coconut flour is very absorbent and will thicken the mixture as it rests. Move on to the next step. 

Fold in the chocolate chips and walnuts.

Pour the melted butter over it and mix until well combined.

Let the mixture rest for 20-30mins.

Preheat oven to 350F. Grease a loaf pan or muffin tin.

Pour into the prepared pan of choice. Bake for 35-40mins if using a loaf pan or 17-20mins for a muffin tin. Check for doneness with a toothpick inserted into the center. NOTE: If the bread is browning too fast in the loaf, cover with aluminum foil (shiny side up) and continue baking.

Remove from oven, let cool for 15mins before removing from the pan. Let cool completely before slicing.

This will keep at room temperature for a couple of days. I'd suggest refrigerating them and taking them out as needed. Allow it to come to room temperature before eating.