I had some very ripe bananas on hand so decided to whip up a couple recipes including these muffins. The other recipe I made is Chocolate Banana Pudding. These muffins are super moist, and unlike many gluten-free baked goods, they can be stored in the fridge without becoming dry. If you do not need these muffins to be gluten-free you can swap the gluten-free flour for wheat flour.
3 ripe bananas, mashed
1/2 cup ghee, softened
1/2 cup coconut sugar
1 cup gluten-free 1 to 1 baking flour
1/3 cup gluten-free quick oats
1 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free, semi-sweet chocolate chips
Preheat oven to 350 degrees and grease a muffin tin for 12 muffins, or use a silicone muffin pan.
In a bowl combine all of the wet ingredients. In a separate bowl combine all of the dry ingredients.
Mix the wet and dry ingredients together until well-combined.
Divide the batter evenly into 12 muffins and bake 20-25 minutes.
Transfer to a cooling rack until they reach room temperature, then store in a container in the fridge.
Yield: 12 muffins