Gluten Free Banana Chocolate Chip Muffins
These Gluten Free Banana Chocolate Chip Muffins are simple to make and bake up soft and moist. With the sweetness of ripe bananas and little bits of decadent chocolate chips, they're an easy breakfast for kids or adults!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people
- 3 medium bananas 1.5 cups mashed
- 1/3 cup maple syrup
- 1/2 cup butter softened (1 stick)
- 2 cups gluten free flour I used Pamela's All Purpose Flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt omit if using salted butter
- 2 eggs
- 1/2 cup semi sweet chocolate chips
A masher (or fork)
A set of measuring cups
A stand mixer or large bowl with a hand mixer
A large bowl
A set of measuring spoons
A silicone muffin pan
Toothpicks (to check bread for doneness)
Preheat the oven to 350 degrees F.
Mash the bananas in a container with a fork or masher. Set aside.
Place 1/3 cup of maple syrup and the softened butter in bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Set aside.
Stir the bananas and egg into the maple syrup & butter mixture until well combined.
Pour half of the flour mixture into the banana mixture, stirring until just combined. Add the second half and do the same.
Leave about 2 tablespoons of the chocolate chips to the side, then pour the rest into the mixture and stir until just combined and there are no pockets of dry flour in the mixture.
Scoop the muffin mixture into each well in the muffin pan with a spoon, dividing it equally between each well. Take the remaining chocolate chips and place a couple on the top of each muffin, pushing them into the dough.
Place the muffins into the oven and set the timer for 15 minutes. After the timer goes off, carefully rotate the muffin pan 180 degrees (so the muffins in the front of the oven are now in the back of the oven) and bake from another 10 minutes. Insert a toothpick into one or two muffins to check for doneness after timer goes off.
Once cooked, take the muffins out of the oven and remove from muffin pan. Let cool at 5 minutes before serving.
Calories: 205kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 231mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 236IU | Calcium: 48mg | Iron: 1mg