Probably one of my best chocolate chip banana muffin recipes!! These muffins are moist, with a great texture and add in fudgy chocolate chips and one is in muffin heaven if you like this combination.  Now Choczero chocolate chips are available and they do not use any sugar alcohols!  You can skip the chocolate chips and use chopped walnuts, if desired.  So good, these muffins don't need a topping or even butter.

2 cups Gluten-Free Bake Mix 2, OR (500 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/8 tsp salt (0.5 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
1/2 cup sour cream (125 mL)
3 tbsp coconut oil, melted (35 mL)
11/2 tsp vanilla extract (7 mL)
1 cup mashed banana (250 mL)
2/3 cup sugar-free chocolate chips, OR this one, OR (150 mL)
  to taste, OR 1/2 cup chopped walnuts (125 mL)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda, cinnamon and salt.

In food processor or in bowl with mixer, beat eggs, liquid sweetener, sour cream, coconut oil and vanilla extract together. Add dry ingredients; process.  Stir in mashed banana and then stir in the chocolate chips, OR walnuts.  Fill 12 well-greased muffin cups with the muffin batter.  Bake 15 minutes or until a dinner knife or cake tester inserted in a muffin comes out clean.

Yield:  12 servings
1 serving/Keto Bake Mix
200.4 calories
5.3 g protein
14.3 g fat
0.2 g fiber
7.1/6.1 g net carbs 

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