Chocolate Chip Banana Muffins

Morning!  Looks like the horrifying snow armageddon that everyone had been warning me about all week completely missed us and it's going to be a beautifully sunny February day!  To celebrate being able to workout outside yet again today, I decided to make Chocolate Chip Banana Muffins.  I have the baking bug lately!

This recipe is based off of the SkinnyTaste.com's Petite Chocolate Chip Banana Bread Loaves recipe.  While this recipe is already low in calories, fairly healthy, and (best of all) portion controlled, I decided to tailor it to be gluten free and a little more Alisa-healthy.

Keep in mind, most good bakers will mix the wet and dry ingredients separately and then combine.  I, however, do not ever have the patience to do that.  I just put everything in a bowl and mix.  I also do not own a mixer, so I stir everything hand.  Do whichever methods makes you feel best about the outcome of the muffins.

One word for these - awesomely delicious!  Okay, that's two...but it deserves two!

Chocolate Chip Banana Muffins

Makes 15 muffins, 94 calories per muffin

Ingredients
3 small to medium ripe bananas, mashed
1/3 cup pureed pumpkin
1 + 1/4 cups garbanzo bean flour (I used Bob's Red Mill...so much higher in fiber and protein and lower in calories than most other GF flours that I have found)
1 Tbsp ground chia seeds
2 Tbsp ground flax meal
1/3 cup agave nectar
2 egg whites
3/4 tsp baking powder
1/2 tsp salt
3/4 tsp vanilla extract
1/4 cup water
50 grams mini chocolate chips (about 3.5 Tbsp)

Mix all ingredients thoroughly and fill lined muffin tins about 2/3 full.  Bake for 18-20 minutes or until a knife comes out clean.  Enjoy!