Gluten-Free Banana Muffins with Chocolate Chips

Name: Gluten-Free Banana Muffins with Chocolate Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ cups gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour (may sub all-purpose flour of choice); ½ cup organic brown sugar (may sub coconut sugar); 1 teaspoon baking soda; ½ teaspoon fine salt; 3 medium ripe bananas (bananas with speckled black spots work best), about 1 heaping cup; 2 large eggs** (see egg-free sub below); ¼ cup oil (avocado oil or olive oil); 1 teaspoon pure vanilla extract; 1/2 cup chocolate chips plus extra for sprinkling on topping

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Author : Stacie Hassing

banana muffins

Ingredients

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1½ cups gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour (may sub all-purpose flour of choice)½ cup organic brown sugar (may sub coconut sugar)1 teaspoon baking soda½ teaspoon fine salt3 medium ripe bananas (bananas with speckled black spots work best), about 1 heaping cup2 large eggs** (see egg-free sub below)¼ cup oil (avocado oil or olive oil)1 teaspoon pure vanilla extract1/2 cup chocolate chips plus extra for sprinkling on topping

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Instructions

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Step 1

Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.

Step 2

In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.

Step 3

Stir banana egg mixture into the dry ingredients just until moistened.

Step 4

Fold in chocolate chips.

Step 5

Fill each muffin well 1/2 full with batter.

Step 6

Top each muffin with a few extra chocolate chips.

Step 7

Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.

Step 8

Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.

Step 9

Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.