Gluten Free Banana & Chocolate Chip Muffins

Ingredients:

• 2 large ripe bananas

• 2 eggs (or flaxseed, see note)

• 60g butter melted

• 1/4 cup maple syrup

• 1/2 cup buckwheat flour

• 1/2 coconut flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 tsp of vanilla extract

• 40g of 70-80% dark chocolate. I like the pico brand as there is no soy lechitin in it.

Method:

1. Mash the bananas in the mixing bowl

2. Add butter, maple syrup, eggs, vanilla extract and mix well.

3. Add the remaining ingredients, mixing until a muffin batter if formed. If the batter appears dry, add a little bit of water or preferred milk.

4. Spoon the mixture into muffin tray, and cook in an 175 degree Celsius oven for 20 minutes (or until cooked)

Notes for variations:

Dairy free option:

• Substitute butter for coconut oil or olive oil.

• Make sure the chocolate is dairy free (80% dark chocolate usually is)

Egg free option:

• 2 tbs of ground flaxseed to 5 tbs water is equivalent to 2 eggs

Refined sugar free option:

• Add in 1/2 cup chopped walnuts instead of the chocolate.