Makes: 18 muffins
Time: 30 minutes total (20 minute bake-time)
2 cups Gluten Free 1-to-1 Baking Flour*
1/4 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt
3/4 cup, (2 medium bananas) mashed
1/4 cup coconut oil, melted
1/3 cup applesauce
1/3 cup almond milk
2 large eggs, slightly beaten
2 Tbsp honey**
3/4 cup chocolate chips plus extra for topping
1 cup fresh or frozen cherries, chopped in a half
1.) Preheat oven to 350°F and lightly muffin pan with nonstick cooking spray or use with paper liners.
2.) In a medium bowl, mix together dry ingredients (flour, baking powder, baking soda and salt).
3.) In a separate large bowl, mash bananas with fork until smooth. Add in the melted coconut oil, applesauce, almond milk, beaten eggs and honey. Mix well until no lumps.
4.) Slowly add in dry ingredients to the wet ingredients, stirring just until mixed (over-mixing makes tough muffins!). Fold in cherries and chocolate chips.
5.) Evenly divide the batter between the prepared muffin tins. Top with additional chocolate chips and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 5 minutes and transfer to wire rack.
*All Purpose Flour or whole wheat flour can be substituted for the GF Flour
** Feel free to eliminate the honey if you don’t want any added sugars or increase it if you’re wanting a seriously sweet muffin. I found 2 Tbsp to be the perfect amount for a slightly sweet muffin.