Description
These easy gluten free chocolate chip banana muffins are moist, fluffy, and loaded with semi-sweet chocolate chips in every bite! Made with ripe bananas, gluten free flour, brown sugar, butter, and a touch of cinnamon and ready in just 30 minutes with no baking soda required. The perfect easy gluten free breakfast muffin and the best way to use up overripe bananas!
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp. Baking Powder
- 1 tsp. Sea Salt
- 1/2 tsp. Ground Cinnamon
- 2 medium Bananas, very ripe
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cups Unsalted Butter, melted
- 1 large Egg
- 1/4 cup Milk
- 1 cup Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Add bananas, brown sugar, sugar, butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If your bananas aren't overripe you will need to mash them before adding them.
Add the gluten free flour, baking powder, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.
Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.
Bake at 350 degrees for 20-22 minutes.
Let the muffins cool completely before storing in an air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you use a banana that isn't overripe you may want to add 2 tablespoons of honey for a little extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American