Gluten-Free Chocolate Chip Muffins

Preheat the oven to 350F and grease a muffin tin. 2. In a blender, blend banana, almond milk, vanilla and coconut sugar on high until completely smooth. 3. In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. 4. Gently fold in ½ cup of the chocolate chips. 5. Add the batter into a muffin pan filling each about ¾ way to the top. 6. Top the muffins with remaining chocolate chips. 7. Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan. 8. Serve and enjoy! Store in an air-tight container.