These chocolate muffins are refined sugar free, gluten free, and allergy friendly!
Preheat the oven to 350 degrees. Place 8 cupcake liners in a cupcake pan.
Mash the banana with a fork, then add the coconut oil, vanilla extract, vinegar, and maple syrup. Mix well.
Add the gluten free flour blend, cocoa powder, baking soda, baking powder, and salt. Stir well. If the batter seems too dry, add a little water.
Stir in chocolate chips if using.
Spoon the batter into the prepared pan. Bake at 350 degrees for 15-17 minutes. Let cool for a few minutes before transferring to a wire rack.