Gluten Free Banana Chocolate Chip Muffins
This quick and easy recipe makes just 6 bakery style gluten free banana chocolate chip muffins that make a perfect breakfast treat!
Servings: 6
Calories: 340 kcal
Ingredients
- 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- ½ Cup (100 g) Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ⅛ teaspoon Nutmeg
- 1 (50 g) Egg
- ¼ Cup (60 ml) Non-Dairy Milk
- 3 Tablespoon (39 g) Olive Oil
- ½ teaspoon Vanilla
- 1 (122 g) Ripe Banana mashed (should be about ⅓ C)
- ¾ Cup (120 g) Allergen Free Mini Chocolate Chips divided
Instructions
- Preheat oven to 400 degrees. Line a 6 cup muffin pan with paper cups.
- Add the gluten free flour, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Stir well.1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ½ Cup (100 g) Sugar
- In a small bowl, crack the egg and whisk it until it’s frothy.1 (50 g) Egg
- Add the oil, milk, and vanilla. Whisk until well combined.3 Tablespoon (39 g) Olive Oil, ¼ Cup (60 ml) Non-Dairy Milk, ½ teaspoon Vanilla
- Mash the banana with a fork until it's a wet pulp.
- Pour the wet ingredients and the mashed banana into the dry ingredients. Fold together about 10 strokes.1 (122 g) Ripe Banana
- Add ½ C of the chocolate chips. Fold 3-4 more times until the chips are evenly distributed.¾ Cup (120 g) Allergen Free Mini Chocolate Chips
- Fill the muffin cups just to the top. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake in preheated oven for 2 minutes, then reduce the temperature to 375 degrees and bake an additional 23-25 minutes, until the tops spring back when gently poked.
- Remove from the oven and cool in the pan for 10 minutes. Then serve or move to a cooling rack to cool completely before storing.
Notes
STORAGE: Store in an airtight container at room temperature for 2-3 days or up to 4 days in the refrigerator.