Gluten Free Banana Muffins

After reading Grain Brain by David Perlmutter, if you haven't read it I highly recommend it, I was shocked to see how grains affect the brain. 

I'm not a big bread eater anyway, but I've been trying to cut back even further on what I do it, but it isn't easy. I already read nutrition labels, but now I read every single nutrition label because gluten is a hidden ingredient in many foods. 

I just made gluten free banana muffins and they are heavenly! They are moist like banana bread and you'd never know they're gluten free unless you were told. Even if you aren't trying to jump on the gluten free train you will still want to make these muffins because they are that good- even Cora approves of them!

You will need:

• 3 bananas, mashed
• 2/3 cup unsweetened vanilla almond milk
• 2 teaspoons vanilla extract
• 1/3 cup raw organic honey
• 1/3 cup melted coconut oil
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 2 cups gluten free flour
• OPTIONAL: 1/2 cup chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl combine dry ingredients.

In a separate mixing bowl combine wet ingredients, but do not add in the banana yet.

Pour the wet ingredients into the mixing bowl with the dry ingredients and combine.

Once a batter begins to form add in the mashed banana and combine.

Finally, add in the chocolate chips if you choose.

Pour batter into muffins tins and bake for 14 minutes, or until the tops are golden brown.

Makes 18 muffins.