BusyBodyHealth

The original recipe is from Betty Crocker. I have modified it to include healthy ingredients with reduced amount of sugar, which is compensated by the chocolate chips. I make my own GF flour and would think commercial GF flour would work as well. Enjoy! 

1/2 C organic cane sugar (or packed brown sugar)
1/2 C organic butter, softened
2 organic eggs
1 1/2 C mashed organic bananas (4-5 medium)
3/4 C plain organic milk kefir (or buttermilk)
1 tsp vanilla
1 C GF flour mix (white rice flour:potato flour:tapioca starch ratio of 6:2:1)
1/2 C old fashion organic oats, grounded
1/4 C flaxseed meal
1/4 C almond meal or flour
1/4 C organic coconut flour
1/4 C organic brown rice flour
1/4 C chia seeds, grounded
1 tsp baking soda
1 tsp Himalayan crystal salt (finely grounded)
1 1/2 tsp xanthan gum
1 C chopped walnuts
1/2-1 C semi-sweet chocolate chips

1. Preheat oven to 350'F.
2. Mix together sugar and butter until smooth. Add eggs and vanilla. Blend well. 
3. Mashed bananas with potato masher very well. Add banana and kefir to above. Beat until smooth.
4. Pre-mix all dry ingredients in a separate large bowl. Add dry ingredients to wet ingredients spoonful at a time. Mix just until moist.
5. Spray muffin pan with non-stick spray. 
6. Drop tablespoonful of dough onto cookie sheet lined with parchment paper. For muffins, fill each muffin cavity 3/4 full. Makes about 18 muffins.
7. Bake 25 min for muffin tops until lightly brown. Bake muffins 30-35 minutes. 
7. Cool 5 min in pan. Remove to wire rack to cool completely. 
8. Cover & store at room temperature up to 4 days or refrigerate for 10 days or freeze for 1 month.

- If use mini loaf pans, bake 30-35 minutes

Original Recipe:

1 1/4 C sugar
1/2 C butter, softened
2 eggs
1 1/2 C mashed bananas
1/2 C buttermilk
1 tsp vanilla
2 1/2 C flour
1 tsp baking soda
1 tsp salt
1 C chopped nuts (optional)

Bake in 8 inch loaf pans for 1 hr. OR
Bake in 9 inch loaf pan for 1 1/4 hr.