Ingredients:

1 ½ cup Bye Bye Grain flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

¼ tsp cinnamon (optional)

3 ripe bananas (finely mashed)

1 large egg (at room temperature)

6 Tbsp. oil

1 tsp. vanilla extract

2 Tbsp. maple syrup or honey

1/3 cup coconut sugar or brown sugar

½ cup chocolate chip or chocolate chunk

Directions:

1.Preheat oven to 400°F. Line a 12-muffin pan with cupcake liners or spray it with non-stick oil.

2.In a medium bowl whisk the flour, salt, baking powder, baking soda, and cinnamon. Set aside.

3.In a large bowl, finely mashed the bananas using a hand blender or a mixer. On low speed, add the egg, oil, vanilla extract, maple syrup or honey, and sugar. Pour the dry ingredients into the wet ingredients, then beat until combines. Lastly, fold in the chocolate chip.

4.Spoon the batter into the muffin pan and bake at 400°F for five minutes. Reduce the oven temperature to 350°F and continue baking for an additional 12-15 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for five minutes in the muffin pan, then transfer them to a cooling rack.

5.Muffins stay fresh covered at room temperature for three days or in the refrigerator for up to one week.