Preheat the oven to 350 degrees. Line a muffin tin with paper liners. Make the flax eggs: combine the ground flax seed and water in a small jar and set aside.
In a large bowl, mix together the canola oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
Spoon the batter into the muffin tin and bake for approximately 20-24 minutes or until toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for a few minutes before moving to a wire rack to cool completely.
Gluten Free Banana Chocolate Chip Muffins.
Amount Per Serving
Calories 297Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Vitamin A 45IU1%
Vitamin C 1.8mg2%
* Percent Daily Values are based on a 2000 calorie diet.