You'd never know these Banana Chocolate Chip Muffins are gluten-free and dairy-free. They're super moist, naturally sweet thanks to extra-ripe bananas, and deliciously addicting.
In a large bowl, mash the bananas. Whisk in the eggs, oil, almond milk, and vanilla. Stir in the coconut sugar and mix well.
Pour the batter into the lined muffin cups, only filling each cup about 3/4 of the way. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.