Description
Delight in these moist and fluffy Banana Chocolate Chip Gluten-Free Muffins, a perfect combination of sweet bananas and rich chocolate in every bite.
Ingredients
Wet Ingredients:
- 1 1/2 cups mashed banana
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup melted butter, cooled
- 1/4 cup sour cream
Dry Ingredients:
- 1 3/4 cups 1:1 gluten-free flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 3/4 cup chocolate chips, plus extra for topping
Instructions
- Prep: Preheat the oven to 425 degrees Fahrenheit and line a 12-count muffin tin with cupcake liners. Mash bananas to measure 1 1/2 cups.
- Mix the Wet Ingredients: In a stand mixer, combine eggs, vanilla, mashed bananas, butter, and sour cream. Mix on medium speed for a minute until combined.
- Add the Dry Ingredients: Add flour, baking powder, baking soda, salt, brown sugar, granulated sugar, and cinnamon. Mix on medium-low until just combined. Fold in chocolate chips with a rubber spatula.
- Fill the Muffin Tin: Fill the lined muffin tin wells to the top using a large cookie scoop.
- Bake: Bake at 425°F for 8 minutes, then reduce heat to 340°F and bake for another 9 to 14 minutes until a toothpick comes out clean.
- Cool: Allow the muffins to cool until warm or room temperature before enjoying!
Notes
- You can substitute the chocolate chips with nuts or dried fruit for a different flavor.
- Ensure bananas are ripe for the best flavor and sweetness.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 20g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
