Gluten-Free Chocolate Chip Banana Muffins

Preheat the oven to 350 degrees F and spray a muffin tray with cooking oil or line with muffin papers.
Mash the bananas in a mixing bowl until most of the chunks are out (it’s okay to leave it somewhat chunky). Whisk in the eggs, avocado oil, pure maple syrup, and vanilla extract until well-combined.
In a separate mixing bowl, stir together the gluten-free flour, baking soda, sea salt, cinnamon, and chocolate chips until well-combined.
Pour the flour mixture into the bowl with the banana mixture and mix until everything is well-incorporated.
Fill the muffin holes ¾ of the way up with muffin batter and sprinkle with more chocolate chips if desired.
Bake for 30 to 35 minutes, or until the muffins are golden-brown and cooked through. A great way of telling whether or not a muffin is fully cooked is by taking the internal temperature. To do so, insert a digital thermometer into the center of one of the muffins. It is done if it has reached at least 190 degrees Fahrenheit, with the ideal temperature range being between 190 and 205.
Allow muffins to cool completely before peeling and eating.
Pro Tip: Microwave the muffins for 15 to 20 seconds in the microwave before eating :)