Gluten Free Banana And Chocolate Chip Muffins
For those who struggle with gluten intolerance or celiac disease, finding delicious baked goods that don't contain gluten can be a challenge. Fortunately, this recipe for gluten-free banana and chocolate chip muffins is sure to satisfy your sweet tooth, while also being easy to make and free of gluten. This recipe is also a great way to use up overripe bananas that might otherwise go to waste.
Ingredients:
These gluten-free banana and chocolate chip muffins require the following ingredients:
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups gluten-free flour blend
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup hot water
- 1 cup chocolate chips
Instructions:
To make gluten-free banana and chocolate chip muffins, follow these simple steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the bananas in a large bowl until smooth.
- Add the melted coconut oil, honey, eggs, and vanilla extract to the bowl and whisk together well.
- In a separate bowl, combine the gluten-free flour blend, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, combine the hot water and chocolate chips, stirring until the chocolate chips are melted.
- Add the melted chocolate and water mixture to the muffin batter and mix well.
- Distribute the batter evenly between the 12 muffin cups.
- Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional Add-Ins:
If you want to add some variety to your gluten-free banana and chocolate chip muffins, consider adding one or more of these optional add-ins:
- 1/2 cup chopped nuts (such as walnuts, pecans, or almonds)
- 1/2 cup shredded coconut
- 1/2 cup dried fruit (such as raisins, cranberries, or apricots)
- 1/2 cup chopped fresh fruit (such as strawberries or blueberries)
Storage:
These gluten-free banana and chocolate chip muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the muffins for up to 3 months, thawing them at room temperature or in the microwave before eating.
Conclusion:
With this easy recipe for gluten-free banana and chocolate chip muffins, you can indulge in a sweet treat without worrying about gluten. Feel free to experiment with different add-ins to create your own unique flavor combinations. Enjoy!
