Chocolate Chip Banana Muffins

The best part of gluten free baking is taking a bite and seeing how delicious they turned out! Gluten Free baking can be tricky and downright annoying, but when it's successful, its the best! These muffins were experimenting turned amazing. It was my first time using Quinoa Flour and as always I was a little hesitant. I am not the best baker, but trying to learn by making mistakes and attempting again. It usually turns out as a do-over. These muffins are some of the best banana muffins i've tasted. They are moist, sweet and stayed together really well for Gluten Free muffins. Not only tasty but they are sweetened with banana, applesauce and agave nectar so have a second muffin :]

3/4 Sweet Brown Rice Flour

1/2 Cup Ancient Harvest Quinoa Flour

1/2 Cup Tapioca Flour

2 Bananas, Mashed

1 TSP Baking Soda

1 TSP Vanilla

1/4 Cup Applesauce

1 Egg

1/2 Cup Unsweetened Vanilla Almond Milk

1/2 Cup Dark Chocolate Chips

Preheat your oven to 350 degrees.

Peel and mash your bananas in a large medium bowl. Add to bananas, almond milk, egg, vanilla, and applesauce. Mix well

In a separate bowl, add rice flour, quinoa flour, tapioca flour, baking soda. Mix together.

Add wet ingredients to the dry ingredients and mix until blended well. Add the chocolate chips.

Fill muffin tins halfway.

Cook for 17-20 minutes until they are golden brown on top.

Enjoy! xx