Banana Chocolate Chip Muffins

Not to be shallow, but I'm a slut for banana chocolate chip muffins with an aesthetic fairy dust speckling of chocolate chips. They pull even ME out of my *can't look at another banana bread again phase* (and anything adjacent to it). They're just so American baking-core and Pinterest-y lol. Made vegan and gluten-free these aren't AS cupcake like, but it's a delicious reliable streamlined recipe to have in your metaphorical recipe roller-deck.

INGREDIENTS

Wet

• 250g very ripe banana flesh, mashed (3 small or 2 large bananas)
• 1 cup (250ml) unsweetened plant-based milk
• 65g (1/3 cup) light-flavoured vegetable oil (eg. sunflower)
• 1 tsp vanilla

Dry

• 100g castor sugar
• 140g bobs 1:1 gluten-free flour blend (useful copy-cat recipe)
• 90g almond flour
• 50g chickpea flour (besan)
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• pinch salt
• 120g (large handful) dark chocolate chips

METHOD

1. Preheat your oven to 160C/320F. Line 12 muffin holes with baking cups.
2. Add all the Wet ingredients to a large bowl and whisk well to combine.
3. Add all the Dry ingredients (bar the chocolate chips) to the bowl and whisk to form a smooth batter. Fold through the chocolate chips with a spatula.
4. Divide the batter between the muffin holes, filling them 3/4 of the way (an ice cream scoop makes for easy work). Bake in the pre-heated oven for 25 minutes or until lightly golden and feeling cooked and spongy to the touch.
5. Leave the muffins to cool to room temperature (or for at least 30 minutes) before eating. These last for 4 days in an air-tight container in the fridge.