Banana Muffins

INGREDIENTS

• 1 cups gluten-free flour
• 1/2  cup protein powder (I use Select Vegan Cinnamon Delight)
• 1/4 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tbsp cinnamon
• ½ teaspoon fine salt
• 3 medium ripe bananas
• 2 tbsp flax + 6 tbsp water (mix together and set aside for minimum 5 min)
• ¼ cup olive oil
• 1 teaspoon pure vanilla extract 
• 1 tbsp apple cider vinegar
• 1/2 cup almond milk
• 1/4 cup chocolate chips ( I use DF white chocolate)
• 1/4 cup (or more) crushed walnuts

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great. 
2. In a bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a second bowl, mash the bananas. Add the eggs, oil, apple cider vinegar, almond milk and vanilla; mix well.
3. Stir banana & flax-egg mixture into the dry ingredients just until moistened.
4. Fold in chocolate chips & walnuts.
5. Fill each muffin well 1/2 full with batter.
6. Bake at 375°F for 28 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
7. Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely. 
8. Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.

adapted from: https://therealfooddietitians.com/gluten-free-banana-chocolate-chip-muffins/