Gluten Free Banana Muffins

When I moved to a gluten dairy way of eating baking was the one area I struggled with most. Muffins were dry after they cooled and often stuck to the muffin wrapper. This recipe has been fine tuned and tweaked over and over. It does contain refined sugars- you can omit if you like. I didn’t specify oil as it works with most. I like to use coconut oil melted and cooled; but it also works well with avocado oil.

This recipe fluffy, moist and delicious. Best of all it is kid approved (even by the one who HATES most homemade baking and all banana muffins) shhhhh don’t spill the beans.

I would love for you to share your final product on social media and tag us in it!

Happy baking!

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Gluten Free Banana Chocolate Chip Muffins

Yield: 24

Author: Kirsten Olsen B.Sc.Kin.(Hons.), R.H.N., C.N.E.

These muffins are delicious and moist.

Ingredients

• 3 eggs
• 1 c oil
• 1/2 c sugar (optional)
• 1 tsp vanilla
• 2 c well ripened bananas (approx 4 med)
• 2 c Gluten Free flour mix (see not below)
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 - 1c chocolate chips

Instructions

1. Preheat over to 350F
2. Place bananas, eggs, oil, vanilla and sugar into a blender and blend until smooth and start to get fluffy.
3. In a large mixing bowl combine the remaining ingredients (not the chocolate chips).
4. Add mixture in blender and beat together until with combined.
5. Fold in chocolate chips.
6. Using a 1/4 c measuring cup divide mixture into 24 muffin tins.
7. Bake at 350F for approximately 30 mins- until fork comes out clean.

Notes

Gluten Free Flour Mix

Equal parts sorghum flour, brown rice flour, chick pea flour and tapioca starch. Mix together and store in an air tight container. Substitutes nicely 1:1 for most all purpose flour recipes.