Soft, moist and fluffy Banana Chocolate Chip Muffins. Made with sweet ripe bananas, maple syrup, coconut oil, gluten-free flours, and dark chocolate morsels. Great way to use ripe bananas and make delicious muffins for breakfast or for snacks. Gluten-free, dairy-free and refined-sugar free.
Preheat oven at 350 degrees F. Line a muffin tin pan with muffin liners.
In a large mixing bowl, mash a banana. Crack in eggs and add in maple syrup, coconut oil, and vanilla extract. Whisk together until well combined.
Add in almond flour, tapioca flour, baking powder, baking soda, and pink sea salt. Whisk together until well combined and batter is formed. Make sure there aren't any flour streaks left. Fold in chocolate morsels.
Using an ice cream scooper or spoon, evenly scoop batter into lined muffin tin pan. Sprinkle extra chocolate morsels on top for garnish if desired. Place muffin tin on preheated oven and bake for 25 minutes.
Remove muffins from oven and allow them to rest for 10 minutes. remove each muffin and place on cooling rack. Allow them to cool-off and set for another 10 minutes. Enjoy!