Gluten-free Chocolate Chip Banana Muffins
Banana and chocolate. It's the perfect pair! Gluten-free chocolate chip banana muffins are perfectly moist and tender! Ready for a snack or quick breakfast!
Servings: 12 muffins
Ingredients
- 1 ¾ cup gluten-free flour blend
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter, 1 stick, substitute coconut oil for dairy-free
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe banana, about 3 small
- ½ cup mini chocolate chips, plus extra for tops if desired.
Instructions
- Preheat the oven to 350°F. Grease muffin pan well or fill muffin tin with parchment liners.
- Blend the dry ingredients in a small bowl, set aside.
- Cream the butter and sugar together.
- Incorporate the eggs and vanilla.
- Add in the bananas and blend. Pre-mash the bananas if they are still a little firm.
- Now, blend in the dry ingredients.
- Stir in the chocolate chips.
- Scoop into muffin tins. Press a few extra chocolate chips on top of each muffin, if desired.
- Bake at 350°F for 20-24 minutes or until lightly golden brown on top and a toothpick inserted in center comes out clean.
Notes
- Parchment liners are preferred. Then the muffins never stick! Grease the pan well if you're not using a liner!
- Don't overmix! You don't want to incorporate too much air into the batter.
- Store at room temperature in an airtight container for up to 3 days.
