Chocolate Chip Muffins

In a blender, combine the ripe banana, coconut sugar, unsweetened almond milk, and vanilla extract. Process until smooth. Be careful not to overmix.

In a large bowl, whisk together the oat flour, almond flour, gluten-free all-purpose flour, and baking powder.

Add the blended wet ingredients to the dry ingredients. Gently mix them together until just combined. Avoid overmixing to prevent the muffins from becoming tough.

Gently fold in the vegan dark chocolate chips into the batter.

Preheat the oven to 175°C (350°F). Line a muffin tray with paper liners or grease the tray with cooking oil to prevent sticking.

Pour the batter into the muffin pans, filling each cup about 3/4 of the way full.

Sprinkle a few extra chocolate chips on top of each muffin for added flavor and to make them look nicer, if desired.

Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and allow them to cool down slightly in the pan.

Transfer the muffins to a cooling rack to cool completely.

Serve the muffins warm or at room temperature.