Gluten Free Banana Chocolate Chip Muffins

These Gluten Free Banana Chocolate Chip Muffins are tender, sweet, moist and packed with chocolate chips.

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Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: gluten free muffins

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Ingredients

½ cup sweet rice flour
½ cup coconut flour
½ cup millet flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup unsalted butter, melted and cooled
1 banana, mashed well
¾ cup sugar
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees F.
Line a 12-cup muffin pan with paper liners or spray with cooking spray.
In a medium bowl, whisk together sweet rice flour, millet flour, coconut flour, baking powder, baking soda and salt. Set aside.
In another medium bowl whisk together the melted and cooled butter, sugar, eggs, mashed banana and vanilla. Be sure to mash the banana well with a fork - no chunky banana bites!
Use an ice cream scoop to evenly divide batter into muffin tins. Add a few more chocolate chips on top of each one. Bake for about 25 minutes or until a toothpick inserted comes out clean.
Store on the counter in an airtight container for up to four days or freeze.

Equipment

12-cup muffin tins

Notes

When mashing your banana make sure to use a fork and mash it really well. Banana chunks in muffins just aren't good.
The only flour substitution that might work is to use 1 ½ cups of Bob's Red Mill 1 to 1 Baking Flour. I have not tried that yet but it should work.
These can be frozen for breakfast next week. Just put each on into it's own plastic bag. Let thaw overnight in fridge or microwave for 20-30 seconds.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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