3/4 cup bakeable sugar substitute or sugar, if preferred
1/2 cup gluten-free all-purpose flour
1/2 cup coconut flour
1/4 cup psyllium husk
1 teaspoon baking powder
1/4 teaspoon Kosher salt
2 medium-size overripe bananas, mashed
1/4 cup oil
1/2 cup water
1 teaspoon vanilla extract
3 large eggs, lightly beaten
3/4 cup sugar-free chocolate chips or semi-sweet chocolate chips, if preferred
Instructions
Preheat oven to 350°F. Line 10 muffin tins with paper liners, cupcake liners, or spray a prepared muffin tin with cooking spray.
In a medium mixing bowl, whisk together sugar substitute and the next 5 dry ingredients (through salt). Stir well and create a well in the center of dry ingredients.
In a separate bowl, mix together the mashed banana, water, oil, eggs, and vanilla until smooth.
Add liquid ingredients to the dry mixture, and stir until fully combined.
Divide batter evenly among prepared muffin cups.
Bake in preheated oven for about 25 minutes, or until the center of the muffin springs back and tops are lightly golden.
Cool in the pan for 5 minutes, then transfer to a cooling rack.
