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Gluten-Free Banana Chocolate Chip Muffins

Three freshly baked Gluten-Free Banana Chocolate Chip Muffins, one of which is broken open to show the moist interior.
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A simple recipe for moist, flavorful gluten-free muffins featuring ripe banana and chocolate chips. This recipe uses a single bowl for easy cleanup.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup dairy-free or regular milk
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk the melted butter and brown sugar until combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until just mixed.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Stir in the milk and half of the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining chocolate chips on top of the batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For dairy-free muffins, use melted coconut oil instead of butter and use dairy-free milk and chocolate chips.
  • To make these muffins extra fluffy, ensure your baking soda and baking powder are fresh.
  • You can make this batter ahead of time and store it covered in the refrigerator for up to 24 hours before baking.

Nutrition

Find it online: https://hungryhearld.com/gluten-free-banana-chocolate-chip-muffins/