Gluten-free Chocolate Chip Banana Muffins
Katie | Wheat by the Wayside
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!
gluten-free flour blend
1 stick, substitute coconut oil for dairy-free
mashed ripe banana,
about 3 small
mini chocolate chips,
plus extra for tops if desired.
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.
are preferred. Then the muffins never stick! Grease the pan well if you're not using a liner!
You don't want to incorporate too much air into the batter.
at room temperature in an airtight container for up to 3 days.
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