Preheat the oven and prep the pan. Preheat oven to 400 degrees. Line muffin tins with liners or spray with non-stick cooking spray.
Blend the wet ingredients. Whisk granulated sugar, brown sugar, and eggs in a large bowl. Stir in almond extract, Greek yogurt, and bananas into wet ingredients.
3/4 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons almond extract, 1 cup Greek yogurt, 4 over-ripe bananas, mashed
Blend the dry ingredients. In a medium-sized bowl, stir together flour, flax seeds, baking soda, and salt.
3 1/2 cups gluten-free all-purpose flour, 1/4 cup ground flax seed, 1 teaspoon baking soda, 1 teaspoon salt
Combine the ingredients. Slowly whisk dry ingredients into wet ingredients and stir in the chocolate chips. Divide batter equally into muffin tins.
1 cup chocolate chips
⭐️Bake. Bake for 20 minutes or until a knife inserted into the center of the muffin comes out clean. Let cool for 5 minutes, then remove muffins and let cool on a wire baking rack.
If baking as bread loaves (makes 2), bake 55 minutes, or until a knife inserted into the center of a loaf comes out clean. Let sit 5 minutes, then carefully remove from pan and let cool on wire cooling rack.
Store in the fridge up to a week or in the freezer for up to 3 months.
Thaw muffins in the fridge, at room temperature or by microwaving in 10 second increments until warm.CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.