Gluten Free Banana and Chocolate Chip Muffins Recipe
Looking for a delicious banana recipe to use up those over ripe bananas? These Gluten Free Banana and Chocolate Chip Muffins are sure to be a hit!
Equipment
- 1 muffin pan
- 1 Kitchen Aid Mixer
Ingredients
- 1 1/2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour - this is my go-to favorite gluten-free flour.
- 1 cup of Sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 medium bananas - ripe
- 2 Large Eggs room temperature - simply place them in a bowl of warm water to do this quickly.
- 1/3 cup canola oil - you can use vegetable oil if you like
- 1 teaspoon vanilla extract
- 1/2 cup Mini Chocolate Chips
Instructions
- First, combine your dry ingredients (1 1/2 cups flour, 1 cup sugar, 1/2 tsp salt, 1 tsp baking soda, and 1 tsp cinnamon) in a large mixing bowl.
- In another bowl, mash the bananas. I prefer to use my Kitchen Aid stand mixer for this step.
- Once your bananas are mush, go ahead and add your wet ingredients (2 eggs, 1/3 cup canola oil, and 1 tsp vanilla extract) to your mashed bananas.
- Mix thoroughly with an electric hand mixer or a Kitchen Aid stand mixer.
- Next, it's time to add the dry ingredient mixture to your wet ingredients.
- Add half of your dry ingredients mixture to the large mixing bowl, letting the mixer incorporate them into the batter. Once it's blended, add the other half and mix until the flour mixture is completely incorporated.
- Cover the bowl of banana muffin batter with a towel and let sit for 30 minutes on the countertop.
- Preheat your oven to 375 degrees.
- Now, add cupcake liners to a standard size muffin pan. Alternately, you can grease the muffin pan.
- After you've waited 30 minutes, gently fold in 1/2 cup of mini chocolate chips.
- Next, fill each muffin cup evenly. Mine are usually almost completely full for a pan of 12 muffins.
- Bake at 375 degrees for 20-22 minutes until golden brown.
- Do a toothpick check inserted in the center to see if they are done.
- If it comes out clean, go ahead and let your muffins bake another 3 minutes to avoid gummy texture.
- Cool completely and serve!