Recipe Category: Muffins
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Banana-Chocolate Chip Muffins Recipe
Ingredients
Prep Time: 20 Minutes – Start to Finish: 45 Minutes – Makes 16 muffins
- ½ cup finely ground tapioca flour
- ½ cup white rice flour
- ¼ cup garbanzo and fava flour
- ¼ cup sweet white sorghum flour
- ½ cup potato starch
- ½ teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup sunflower or canola oil or ghee (measured melted)
- ¼ cup almond milk, soymilk or regular milk
- 1 cup mashed ripe bananas (2 medium)
- cup packed brown sugar
- 2 teaspoons gluten-free vanilla
- ½ cup miniature semisweet chocolate chips
Method
- 1 Heat oven to 350°F
- Spray 16 regular-size muffin cups with cooking spray (without flour)
- 2 In small bowl, mix all flours, the potato starch, xanthan gum, baking powder, baking soda and salt with whisk; set aside
- In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended
- Gradually add flour mixture, beating until well blended
- Stir in chocolate chips
- Divide batter evenly among muffin cups, filling each about three-fourths full
- 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean
- Cool 5 minutes
- Remove from pans to cooling racks
- Serve warm
- Muffin: Calories 220; Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 2g
- Banana-Date Muffins: Substitute chopped dates (don’t toss with flour) for the chocolate chips; add ½ cup chopped nuts and 1 teaspoon ground cinnamon
- Tip This recipe is a great way to use bananas that are getting a little too ripe
- You may find you buy bananas just to make these muffins!
Full List of Muffins Recipes
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