If you’re following a gluten-free diet or have gluten sensitivities, you don’t have to miss out on delicious baked treats.
These gluten-free banana chocolate chip muffins are a perfect option for satisfying your sweet cravings. They are moist, flavorful, and packed with the goodness of ripe bananas and rich chocolate chips. In this article, we will guide you through the step-by-step process of making these delightful gluten-free muffins.
Ingredients:
To make these scrumptious gluten-free banana chocolate chip muffins, you will need the following ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter or coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1 cup gluten-free chocolate chips
Instructions:
Follow these simple steps to prepare your gluten-free banana chocolate chip muffins:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Ensure all the dry ingredients are well combined.
- Mash the Bananas: In a separate bowl, mash the ripe bananas using a fork or a potato masher until smooth. The riper the bananas, the sweeter and more flavorful your muffins will be.
- Combine Wet Ingredients: To the mashed bananas, add the granulated sugar, melted butter or coconut oil, eggs, vanilla extract, and milk. Stir until all the wet ingredients are well incorporated.
- Create Batter: Pour the wet ingredients mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Add Chocolate Chips: Fold in the gluten-free chocolate chips into the muffin batter. The chocolate chips will add bursts of sweetness and a delightful texture to the muffins.
- Fill the Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about three-quarters full with the batter. This allows room for the muffins to rise while baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before enjoying.
These gluten-free banana chocolate chip muffins are best served warm, allowing the chocolate chips to be slightly melted and oozy. They make a perfect breakfast treat, afternoon snack, or dessert option.
Additional Tips:
Here are a few additional tips to ensure the success of your gluten-free banana chocolate chip muffins:
- Use ripe bananas with brown speckles on the skin. They are sweeter and more fragrant, adding extra flavor to the muffins.
- If you don’t have gluten-free all-purpose flour readily available, you can make your own blend using a combination of gluten-free flours such as rice flour, almond flour, and tapioca flour.
- To prevent the chocolate chips from sinking to the bottom of the muffins, you can toss them in a little gluten-free flour before folding them into the batter.
- If you prefer nutty flavors, you can add chopped walnuts or pecans to the muffin batter along with the chocolate chips.
- These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to prolong their freshness, you can refrigerate them for up to a week or freeze them for up to 3 months.
Now that you have the recipe, it’s time to gather your ingredients and get baking. Enjoy the process of creating these delightful gluten-free banana chocolate chip muffins and savor every bite of their moist, flavorful goodness.
