These incredibly moist, gluten-free muffins are packed with ripe bananas and rich chocolate chips, making for a delicious and easy snack that everyone in the family will love. A perfect, nut-free treat for school lunchboxes or a quick grab-and-go breakfast on busy mornings.
Mash two ripe medium bananas in a large bowl (about ¾ cup).
Whisk in 2 eggs and ⅓ cup oil.
Stir in mix and chocolate chips.
Scrape batter into a 12-cup muffin pan .
Bake for 15-18 minutes. Cool in pan for 10 minutes; unmold and enjoy.
Recipe Note
Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
