Description
Simple recipe for moist, gluten-free muffins with banana and chocolate chips.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk the melted butter and brown sugar until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. A few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and moisture.
- You can substitute dairy-free chocolate chips for a dairy-free option.
- For a slightly crisp top, sprinkle a few extra chocolate chips on top of the batter before baking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: gluten free, banana, chocolate chip, muffins, breakfast, baked goods