How To Make Gluten-Free Banana Chocolate Chip Muffins

For those who don’t eat gluten or are sensitive to gluten, yummy baked goodies are still within reach!

Try out these easy-to-make gluten-free banana chocolate chip muffins. They come out soft and full of taste, with the greatness of fresh bananas and tasty chocolate chips. This guide will show you, step by stafep, how to whip up these amazing gluten-free treats.

What You Need:

Here’s a list of ingredients you’ll need to make these super delicious gluten-free banana chocolate chip muffins:

• 2 cups of gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 mashed ripe bananas
• 1/2 cup sugar
• 1/4 cup unsalted butter or coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (can be from dairy or plants)
• 1 cup gluten-free chocolate chips

Step-by-Step Baking Instructions:

Here’s what you do to bake your gluten-free banana chocolate chip muffins:

1. Get Your Oven Ready: Turn your oven on to 350°F (175°C). Make your muffin pan non-stick by adding paper liners or spraying it with a non-stick cooking spray.
2. Mixing the Dry Stuff: Grab a large bowl and mix your gluten-free flour, baking powder, baking soda, salt, and cinnamon together until they’re well mixed.
3. Smash the Bananas: Take another bowl and smash your bananas until there are no big chunks left. The more ripe the bananas are, the more sweetness and flavor they’ll give to your muffins.
4. Wet Ingredients Time: Add sugar, melted butter or oil, eggs, vanilla extract, and milk to the smashed bananas and mix everything until it’s nicely combined.
5. Mixing It All Up: Now, pour your wet mix into the bowl with the dry ingredients and stir it just until it’s combined. Don’t mix too much; otherwise, your muffins might turn out hard.
6. Chocolate Chips In: Add the chocolate chips into the mixture and fold them in carefully so that they’re spread throughout the batter.
7. Fill Up the Muffin Pan: Use a spoon or an ice cream scooper to put the batter into the muffin cups, but only until they’re three-quarters full, so they have space to rise.
8. Time To Bake: Place the muffin pan in your heated oven and bake for 18 to 20 minutes. Insert a toothpick into the middle of a muffin, and if it comes out clean, they’re ready! They should be a nice golden color on top.
9. Cool Them Down: When they’re done baking, let the muffins cool down in the pan for a bit, then take them out and put them on a wire rack to cool off completely.

These gluten-free banana chocolate chip muffins are absolutely scrumptious when they’re a bit warm and the chocolate chips are all melty. They make a great breakfast, snack, or even dessert!

Some Helpful Tips:

Check out these extra tricks for making sure your muffins turn out great:

• Pick bananas that have lots of brown spots – they’ll make your muffins extra sweet and tasty.
• If you don’t have store-bought gluten-free flour, you can make your own by mixing rice flour, almond flour, and tapioca flour.
• To stop the chocolate chips from dropping to the bottom of the muffins, you can coat them a bit with gluten-free flour before you add them to the batter.
• You can add chopped nuts like walnuts or pecans for an extra crunchy texture.
• To keep your muffins fresh, store them in a tight container at room temperature for about 3 days. You can also put them in the fridge for up to a week or freeze them for up to 3 months.

Now it’s time to start baking! Have fun making these yummy gluten-free banana chocolate chip muffins and eating them with your friends and family.