Gluten Free Banana Chocolate Chip Muffins Recipe
Calling all chocoholics, banana enthusiasts, and gluten-free gourmands! Prepare to embark on a delightful journey into the world of Gluten-Free Banana Chocolate Chip Muffins, where fluffy meets fabulous and every bite bursts with flavor.
Ingredients
- 1 1/2 cups 195 grams gluten-free flour (such as Bob's Red Mill 1-to-1 Baking Flour)
- 2/3 cup 130 grams brown sugar (or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas mashed (about 1 1/2 cups)
- 2 eggs
- 1/4 cup 60 ml avocado or olive oil
- 1 teaspoon vanilla extract
- 1 cup 150 grams chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Line a muffin tin with paper liners or spray the liners with cooking spray to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, mash the bananas. Then, add the eggs, oil, and vanilla extract, and mix well.
- Stir the wet ingredients into the dry ingredients until just moistened. Don't overmix!
- Fold in the chocolate chips.
- Fill each muffin cup about halfway full with batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can substitute flax eggs for the eggs in this recipe to make it vegan. To do this, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. Then, add it to the wet ingredients.
- If you don't have ripe bananas, you can try using overripe sweet potatoes instead.
- The muffins can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. They can also be frozen for up to 3 months.