1 ½ cup dark chocolate chips (organic, if possible)
Instructions
Preheat oven to 375 F. Lightly oil muffin tins or line with paper cups.
In a large bowl, combine brown rice flour, tapioca starch, sugar, xanthan gum, baking soda, baking powder & sea salt. Mix together well.
Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups. (*Tip: to prevent coconut oil from clumping, use fresh ripe bananas or if you use frozen bananas, ensure that they are at room temperature.)
Mix melted coconut oil with near-room temperature 'milk', vanilla extract, and mashed bananas.
Pour wet ingredients into dry ingredients bowl and mix together – take caution not to overmix. Fold in chocolate chips & uncooked millet.
Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins). Bake at 375 F for about 20-25 mins.
Gently take muffins out of muffin tin (may need to loosen sides with a knife) and place onto wire rack to cool.
Recipe by Naturopathic By Nature at https://naturopathicbynature.com/banana-chocolate-chip-muffins-gluten-dairy-free/