Here's a recipe for a great muffin that is free from gluten, egg, corn, soy, dairy, and is vegan! It is simple to make, and soooo delicious! The more ripe the bananas are, the better the recipe, but even green bananas have worked for me (it just means more work to mush them). The secret: olive oil. The olive oil makes the outside slightly crispy, while keeping the inside moist and soft. Try this one bowl recipe and you'll be glad you did.
Chocolate Chip Banana Muffins
1 tbsp Ground Flaxseed whisked with 3 tbsp Hot Water, left to sit for three minutes, until thick
1/3 cup Extra Virgin Olive Oil
3/4 cup White Sugar
3 Large Bananas
1-1/2 cups G.F. Bread Flour Mix
1 tsp Baking Powder
1 tsp Baking Soda
Dash of Salt
1/2 cup Chocolate Chips (Vegan if possible)
Preheat oven to 375 degrees farenheit. Mix oil and sugar, then add flaxseed/water mixture. Add bananas and mush with a fork, leaving some small lumps for flavour and texture. Evenly sprinkle dry ingredients over the top of the wet ingredients, and mix until just combined. Add Chocolate chips and mix until well combined. Fill muffin cups about 3/4 full and bake for about 20 minutes. Allow to cool slightly before removing (if you can wait that long!).