Easy as 1, 2, 3 - these gluten-free banana chocolate chip muffins are the perfect snack or breakfast treat. Moist, delicious and gluten-free!
Preheat the oven to 350 F. Line the muffin tin with muffin/cupcake liners. Sift together the dry ingredients.
In a separate bowl, combine the wet ingredients. Then stir the wet ingredients into the dry and mix just until well blended. Fold in the chocolate chips.
Evenly distribute the batter across the twelve muffin liners. Use all the batter. Bake for 30 - 35 minutes or until they are lightly browned and a toothpick comes out of the center clean. Carefully transfer the muffins to a cooling rack to cool.
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