Banana Chocolate Chip Muffins
(dairy free, egg free, gluten free, nut free, soy free)
1 1/4 cups of gluten free flour
1/4 cup of collagen powder
2 tsp baking powder
1/4 teaspoon of cinnamon
1/4 cup of avocado oil
1/2 cup of coconut milk (not canned) or almond milk
1/4 cup of maple syrup
3 ripe organic bananas
1 tablespoon of apple cider vinegar
1/4-1/2 cup dark chocolate chips (Enjoy Life Brand is allergy-friendly)
Preheat oven to 350 degrees.
Using a mixer, add the bananas to mash well, then add the wet ingredients (milk, oil, maple syrup) and do not add vinegar just yet.
Once all wet ingredients are mixed well, add the dry ingredients (flour, collagen powder, baking powder, cinnamon)
Lastly, add the vinegar and mix again (you will see the batter starts to now "lift" as the vinegar reacts with the baking powder).
Stir/fold in the chocolate chips.
Fill muffin tins with parchment baking cups and fill with batter evenly.
Bake for 25-30 minutes.
Recipe yields: 12 muffins.
If you prefer to make this completely vegan, try a plant-based protein instead of collagen powder (or just omit).
For grain-free options: try cassava flour or almond flour.
**Please use organic and natural ingredients whenever possible.