Hmm…what to do with those overly ripe bananas? We’re using up our bananas today and making our Gluten-Free Mini Farmhouse Muffins with Enjoy Life Foods mini chocolate chips. These little gems are vegan, completely gluten-free, and delicious! Bananas and chocolate chips come together in a slightly-sweet mini-muffin that is not only easy and fun to make, but doesn’t cause the tummy trouble many of us get when eating muffins made from grains that contain gluten…wheat, spelt, kumut, and oats (when not specified gluten-free).
For more information on gluten sensitivity and celiac disease, check out The University of Chicago’s Celiac Disease Center Symptoms List, and the Celiac Disease Foundation for important information regarding symptoms and how to incorporate a gluten-free lifestyle into your daily routines. 
- 1/2 cup gluten-free flour mix (We've used a mix of rice flour and almond meal in our muffins - but feel free to use your favorite gf mix)
- 1/2 cup quinoa flakes
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup gluten-free mini chocolate chips
- 3 medium size bananas, mashed
- 1 chia/flax egg: To make chia/flax egg, add 1 tablespoon ground chia seeds (in coffee grinder) plus 1 teaspoon flax meal to 3 tablespoons water and set aside for a couple of minutes.
- 1 teaspoon vanilla
- 2 tablespoon real maple syrup
- Preheat oven to 375 degrees.
- Spray mini muffin tin with cooking spray or lightly coat with coconut oil
- In a small bowl, combine dry ingredients and whisk until well mixed.
- In a medium bowl, combine liquid ingredients, including mashed banana and stir until well combined.
- Add dry ingredients to wet ingredients and stir until well combined.
- Scoop by spoonful into muffin tins, filling about half-way for each muffin.
- Bake for 10-14 minutes.
- ENJOY!
- vegan, gluten-free, dairy-free