Hey guys! Sorry, I know I was completely M.I.A. last week, but I have a REALLY good excuse!
Travis and I got engaged last weekend in Philadelphia! EEEEEEEEEEEEEEEK! (—> That’s really the best way to capture all of my emotions.)
I am so excited and happy and aaah, #somanyfeelings! I promise I will share our engagement story with you later this week. I’ve been trying to put all of my thoughts concisely together into one post, but at this point I have a novel written and I don’t think you want to read that…
But for now, I think we should dive into these Gluten-Free Banana Chocolate Chip Muffins.
What do you think?
If you or anyone you know is gluten-free, then you MUST get this Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour! Neither Travis or I follows a G-F diet, but we definitely try to be conscious about the amount of gluten we eat. If we’re out at a restaurant and we see a G-F option available (like pasta or pizza crust), we usually opt for that.
Of course, I want to make it clear that “Gluten-Free” doesn’t necessarily mean “healthier”, but removing some gluten from our diets has definitely had positive effects on both of our skin and stomachs.
I made two versions of these gluten-free banana muffins before perfecting the recipe. The first version was really good, but I felt it needed more banana. The key to making the best banana bread or banana muffins is making sure your bananas are really ripe — the browner, the better!
As bananas ripen, the sugars begin to caramelize, which results in a sweeter, more flavorful muffin or bread.
I know you guys are going to LOVE these Gluten-Free Banana Chocolate Chip Muffins. If you make them, definitely let me know in the comments below!
- 3 large extra-ripe bananas
- 2 eggs, room temperature
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup coconut sugar
- 2 cups Bob's Red Mill 1 for 1 Gluten-Free Flour
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dark chocolate chips (low sugar if available)
- Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
- In a large bowl, mash the bananas. Whisk in the eggs, canola oil and vanilla. Stir in the coconut sugar and mix well.
- In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
- Pour the batter into the lined muffin cups, only filling each cup about ¾ of the way. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.
Disclaimer: I was provided product for this post from Bob’s Red Mill, but the recipe and all opinions are my own.