Hi guys! I’m back with a new banana bread recipe that is SOOOO good! This could be made as either a loaf or muffins, and I went with muffins this time. So, if you’ve got any extra ripe bananas lying around your house, it’s time to get baking!
These muffins are gluten free, dairy free, and they stay fresh in a Tupperware for up to 3 days. After that, pop them in the freezer and defrost to enjoy.
Ingredients You’ll Need For This Recipe:
- Vanilla extract
- Coconut Oil
- Maple Syrup
- All purpose gluten free flour
- Baking powder
- Cacao powder
- Chocolate chips
Tools You’ll Need:
- 2 Mixing bowls
- Measuring spoons and cups
- Muffin tin or loaf tin
- Microwave or stovetop (for melting coconut oil)