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Banana Chocolate Chip Muffins

Course Dessert
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 people
Author Lucia Hawley

Ingredients

  • 1/2 cup potato starch not potato flour
  • 1 cup ground oats certified gluten-free if you need
  • 1 tablespoon psyllium seed husks find in the spice and bulk at your local co-op
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1 cup bananas mashed
  • 1/2 cup honey or maple syrup. Feel free to lower the amount of sweetener if you prefer
  • 1/4 cup coconut oil or fat of your choice; butter also works!
  • 2 teaspoons vanilla extract
  • 1/3 cup water
  • 1/2 cup chocolate chips of any sort; if you're truly dairy-free, then a brand that respects that. Also, these are optional. Also, you could put in a 1/2 cup of whatever floats your boat! Chopped nuts, seeds, berries...

Instructions

  1. Preheat oven to 375. Grease your muffin tray (or line with muffin cups).
  2. Combine all dry ingredients in a large bowl.
  3. In a smaller bowl, mix all wet ingredients.
  4. Pour wet into the dry and gently stir until just combined. Add chocolate chips if using.
  5. Allow to sit for a few minutes to let the psyllium seed husk do it's thang (read: it's like, pure fiber, so it's sucking up all the wet ingredients! Also, keep this in mind when you decide to eat more than just a few!)
  6. Dollop muffin batter into your prepared muffin tin, then bake for 18 minutes. Makes 12 muffins.