Today for Breakfast: Best Gluten Free Banana Muffins

Adapted from Chicagonow.com Blog "Gladly Gluten Free".   I adjusted the recipe to be gluten, dairy, and corn free but you would never know it by the taste!  (My husband loves them.)  They turned out so moist and flavorful and pretty nutrient packed too!  Great option for breakfast on the go during this busy season.   Enjoy!!

Gluten Free Dairy Free Chocolate Chip Banana Bread or Muffins - makes 2 loaves or 24 muffins

2 cups gluten free flour mix (Bob's Red Mill)
1 2/4 tsp xanthan gum
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
4 eggs
2 cups mashed, ripe bananas (I used 3 smallish ones)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
3/4 cup chocolate chips (optional - Ghirardelli are gluten free and dairy free)

Preheat oven to 350 degrees. In a large bowl, mix flour, xanthan gum, flaxseed, baking soda, salt and cinnamon. In a medium bowl, mix wet ingredients - eggs, oil, applesauce, vanilla extract, and sugar. Mash bananas in a third bowl. Add wet ingredients to flour mixture, mixing just until combined. Fold in mashed bananas, then add in chocolate chips.

Pour into 2 greased bread tins or 24 muffin cups and top with walnuts. For bread pans, bake 50-55 minutes. For muffins, bake 20-25 minutes or until set and golden brown on top.