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  • Marian

Banana Chocolate Chip Muffins

Looking for a quick breakfast, weekday treat, or best friend for your afternoon cup of coffee? Meet these delicious banana muffins.



Life wasn't always this good...

Banana bread was the first gluten free thing I ever baked, and at the time I was really pleased with how it turned out. However, when I think back to that first banana bread...I realize just how bad it was. I didn't know much about gluten free, dairy free, and egg free baking, and I was stumbling through it, figuring it out on my own. I was using "egg replacer" powder, and brown rice flour as my only flour. In short, it was gross.

Dark days, my friends. Dark days.

Lucky for you, if you've never baked gluten free and vegan before, you can make this banana bread, and you'll never have to suffer through the gritty, crumbly banana bread that I was making 12 years ago. You're so welcome!


Ingredients

Dry

2 Cups Bob’s All Purpose Gluten Free Flour Blend 1 Cup Organic Cane Sugar (or coconut sugar!) 1 teaspoon Himalayan Pink Salt 2 teaspoons Baking Powder 2 teaspoons Baking Soda 1 teaspoon Xanthan Gum Wet

1 Cup Water 1 Tablespoon Vanilla Extract 1 1/2 Cups mashed ripe banana (3-4 bananas) 1/2 Cup Oil (I often use avocado, but really any liquid oil will work) 3/4 Cup Chocolate Chips

Preheat your oven to 350.

Ideally, your bananas will be very ripe. . I left my bananas out for a week, and they were very, very soft and sweet. If it’s a struggle to mash the banana with a fork, they’re not the ideal level of ripeness.

Whisk together the dry ingredients in a large bowl until they’re evenly combined. In another bowl, mash the bananas. Add the water, vanilla, and oil. Whisk them up. Pour the wet ingredients into the bowl of dry ingredients. Whisk together until fully combined. Add the chocolate chips and stir them all together.

Line enough muffin pans to make approximately 16 muffins, then scoop by the 1/3 cup full into muffin pans.

Bake on the center oven rack at 350 degrees for 20-25 minutes. They'll be fluffy, puffy, and beautifully browned on top.

Remove from the oven, and dig in. These muffins were delicious while still hot, and stayed delicious as the day wore on. The texture is out of this world. Don't tell anyone they're gluten free and vegan. No one has to know!




If you give them a try, let me know!


-Marian

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