Takes 35 mins. Makes 30 mini muffins.
You've found it! This is what you are keeping those overripe bananas for. This recipe is pretty foolproof so it's easy to add/replace things in it. To make it dairy free, just replace the chocolate chips with a dairy free version. You can of course make these into regular sized muffins but I want you to ask yourself, "where's the fun in that?'. Extra bonus - you will also create the best smell in your house while baking these.
I N G R E D I E N T S
1 cup of gluten free flour
1 cup of ground almond (if you don't have this, add another half cup of gluten free flour)
1/2 cup of brown sugar
1/4 tsp salt
1 tsp baking soda
3 ripe bananas
1/4 cup of oil
1 cup of chocolate chips (or dairy free replacement)
M E T H O D
Preheat oven to 180° celcius. Prepare a mini muffin tray by greasing or lining with muffin paper.
In a large bowl, combine the flour, ground almonds, brown sugar, salt, and baking soda.
In another bowl, mash the bananas.
Add the eggs and the oil to the banana and stir to combine.
Create a well in the dry mixture and pour in the wet mixture.
Mix until there is no large clumps of flour.
Add the chocolate chips.
Spoon the batter into the prepared muffin tray.The batter should be filled to the top of the muffin tray.
Bake at 180° celcius for 18-20 minutes, or until they have browned on top.
Remove from moulds and let cool slightly before eating.