1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking flour (222g)
1 teaspoon baking soda (4g)
½ teaspoon salt (2.8g)
¾ cup dairy free chocolate chips (110g)
½ cup granulated sugar (120g)
1/4 cup brown sugar (54g)
1 large egg room temperature
1 cup mashed bananas about 3 medium (approx. 260g)
½ cup avocado oil (100g)
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F. Line a muffin pan with paper liners.
Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
Mix sugar and egg medium bowl. Mixing the egg into the sugar melts the sugar down so it's even.
Mix in bananas, oil, and vanilla into the bowl with sugar.
Add dry ingredients and mix just until combined.
Pour into oiled muffin tin and bake 18-20 minutes or until a toothpick comes out clean. I use a muffin tin that has 6 spots for this recipe.
Baking Pro Tip: Always start your bake under the amount of time you think you'll need. I start my timer at 13 minutes and then check it every few minutes depending on how clean the toothpick comes out.
Cool 5 minutes in the pan before removing and cooling on a baking rack.
