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.
Chrissa - Physical Kitchness
Mmmmm I love muffins made with ripe banana and these look like perfection!!
Rachel (littlechefbigappetite)
Thanks so much Chrissa! We gobbled them right up!
Dani @ Dani California Cooks
Congratulations!!! I saw on FB that y’all had gotten engaged and I can’t wait to read about it.
Also, I’ll take 100 of these muffins.
Rachel (littlechefbigappetite)
Ah thank you SO much Dani!!!!
Mir
First of all, congrats! That is so exciting!! It’s a fun time in life.
And these look fantastic. I can’t wait to make for my GF husband!
Rachel (littlechefbigappetite)
Thank you so, so much Mir! I am VERY excited! And hope your hubby loves them!
Hafsa
I really like gluten free recipes! Thanks for sharing one!
Georgie
Hey i’m a little confused about this phrase –
‘2 cups Bob’s Red Mill 1 for 1 Gluten-Free Flour’
I don’t have bobs red mill but i do have a gluten free baking mix – do i use one cup or two?
And congratulations!
Rachel (littlechefbigappetite)
Hi Georgie, in the recipe I am referring to a specific type of GF flour that I prefer to bake with — the name is “Bob’s Red Mill 1 for 1 Gluten-Free Flour”. I haven’t used your specific brand of GF baking mix, but I would recommend 2 cups of that as well. Good luck!
Rachel
They look really yummy and in about to try them out ?
Rachel (littlechefbigappetite)
Great! How did they turn out?
Kate Zavitz
Love the idea -tried with Bob’s all purpose gluten free but didn’t like the taste. Think it is the flour, not your recipe! Bob’s flour has an awful bean after taste. Any other recommendations for all purpose gluten free flour (I have yet to find a good one!)? Alternatively, I could try mixing other gluten free flours together as I usually do with baking.
Thanks again!
Rachel (littlechefbigappetite)
Oh no, sorry to hear that Kate! Did you use the Bob’s All-Purpose Gluten-Free or their 1-to-1 gluten free? I prefer the latter and can never taste a difference between it and regular flour?