These muffins will quickly become a favorite! They are fluffy and delicious! A great option for a snack or dessert. The addition of Coconut Sugar and Dark Chocolate Chips make for a “not-too-sweet” muffin that is still full of flavor.
Preheat oven to 350 degrees.
Mix all dry ingredients in a medium mixing bowl. Whisk to combine throughly.
In a stand mixer on medium, combine bananas with the applesauce. Slowly add one egg at a time. Add vanilla and mix well.
On low speed, add dry mixture into banana mixture a little at a time. To ensure a fluffy muffin, mix well. Gluten free baked goods need to be mixed for longer than usual baked goods.
Once mixture is combined, remove mixer paddle. Fold in dark chocolate chips with a large mixing spoon. Letting the batter stand for 15-20 minutes is recommended and helps the gluten free mixture to fully develop.
Either line muffin tin with muffin liners or grease pan if baking without. Fill muffin tin 2/3 way for each muffin.
Bake 9-11 minutes. Muffins can be frozen by placing in freezer bag the day they were baked to ensure freshness. They can also be stored up to a week in the fridge or on the counter in an airtight container.