- 1 1/2 cups gluten free all purpose baking flour
- 1/2 cup gluten free oats
- 3 tablespoons chia seeds
- 1 teaspoon baking soda (check labels to ensure it's GF)
- 1 teaspoon baking powder (check labels to ensure it's GF)
- 2/3 cup blueberries- fresh or frozen (I used a combination of both)
- 1 1/2 teaspoons cinnamon
- 1/2 cup chocolate chips
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons safflower oil
- 1 cup milk, any kind
- 2 bananas mashed- should equate to 1 cup
In a small bowl combine chia seeds and milk. Allow to sit and thicken.
In a large mixing bowl combine dry ingredients first- GF flour, oats, baking powder, baking soda, and cinnamon.
Once the dry ingredients are mixed together add in the wet ingredients- egg, vanilla, safflower oil, mashed banana, and thickened milk/chia seed mixture. Make sure everything is completely mixed.
After a batter forms add in blueberries and chocolate chips. If you don't like blueberries strawberries work well too and are just as good!
Preheat oven to 375 degrees. Line muffin tin with aluminum tins- DON'T USE PAPER TINS! The batter is sticky and makes getting the paper tins off muffins a nightmare. So unless you feel like eating paper do yourself a favor and us aluminum!
Pour batter into tins. It will make 12 large muffins, or 18 smaller muffins.
Bake at 375 degrees for 18 minutes, or until the tops are golden brown and a toothpick inserted into a muffins comes out clean.
These muffins freeze great! I usually make a giant batch to keep me a couple weeks. If you're going to freeze the muffins allow them to cool completely and then place in a gallon ziploc bag or airtight container in the freezer. Just remember to peel off aluminum muffin tin before microwaving!