|gluten free banana chocolate chip muffins|
This is probably my most tested recipe. I make a batch of these muffins about once every 3 weeks and keep them in the freezer for a quick, yummy breakfast. You can easily substitute wheat flour in this recipe for jealous family members! (see variations below)
(makes 12-15 muffins)
1 3/4 cups light flour blend (see flour blends)
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1/4 cup oil
1/4 cup milk
1 cup mashed ripe banana (about 3 medium)
Mash banana in a bowl and mix with all wet ingredients.
Mix dry ingredients together and add them to the wet ingredients.
Mix and spoon into muffin paper lined muffin tins. Do not fill above the edge of the paper.
If you need more space, you can put a muffin paper into a small ramekin or 2.
Bake at 375 F for 15-20 minutes.
Let Muffins cool in tins for 5 minutes then transfer to a wire rack or flip them sideways in the muffin tin.
Once cool, store in a ziplock bag in the freezer to keep fresh.
Microwave from frozen for 20-30 seconds (do not let it thaw at room temperature).
Banana Peanut Butter Chocolate Chip Muffins (pictured above) - add 1/4 cup peanut butter to wet ingredients.
Chocolate Banana Chocolate Chip Muffins - add 3 Tbsp cocoa powder to the dry ingredients for double chocolate!
|Chocolate Banana Chocolate Chip Muffins|
Wheat flour Banana Chocolate Chip Muffins - substitute all purpose flour or whole wheat flour for the gluten free flour blend. Use 1 Tbsp baking powder instead of 2. Use 1 egg instead of 2.