These muffins are a family favorite at my house. I used to make muffins all the time before I had to go gluten free. After my diagnosis, we had a muffin famine for a while. My kids asked for muffins numerous times but I had read so many horror stories about gluten free baking that resulted in “hockey puck”-like creations that I was scared to dive into gluten free baking from scratch. I tried some gluten free baking mixes but they just didn’t cut it. They didn’t taste like the muffins we remembered so fondly.
Finally I decided that I just had to go for it and try my hand at making my own muffins. And after a couple of tries and tweaks, this recipe is what I came up with. These muffins taste just like the ones we remembered. Success! I was happy and my kids and husband were thrilled!
Watch the video below and try out these muffins. I would love to hear what you think about them. I hope your family loves them as much as mine does. A special shout-out to my Yoga with Adriene friends with this video too. #FWFG
GLUTEN FREE BANANA WALNUT CHOCOLATE CHIP MUFFINS
4 large ripe bananas
1/3 c. (65 g) sugar
3/4 c. (180 mL) unsweetened almond milk or milk
1/4 c. (60 mL) olive oil
1 tsp. (5 mL) vanilla extract
1 3/4 c. (210 g) brown rice flour
2 tbsp. (30 mL) cornstarch
1/2 tsp. (2.5 mL) xanthan gum
1 1/2 tsp. (7.5 mL) baking powder
1/2 tsp. (2.5 mL) baking soda
1/4 tsp. (1.25 mL) salt
1 c. (150 g) chopped walnuts
1/2 c. (60 g) chocolate chips
NON-GLUTEN FREE VERSION:
Eliminate the brown rice flour and xanthin gum and add 2 c. (240 g) of all-purpose flour
Preheat oven to 350 degrees F. Line muffin pan with paper liners or spray the muffin tins with cooking spray. If you use paper liners, be sure to spray the paper liners with cooking spray too or else the muffins will stick to the muffin paper. Place bananas in a large mixing bowl. Beat bananas on medium to medium high speed until bananas are completely smashed. Add the sugar, vanilla, egg, milk and oil. Mix on medium speed until completely combined. Add the dry ingredients and mix on low speed just until combined. Add the chopped walnuts and chocolate chips and fold in.
Scoop out the batter and fill the muffin cups about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted comes out mostly clean with only a few crumbs on the toothpick.
Makes about 18-24 regular size muffins. Store in an airtight container in the refrigerator. These muffins reheat nicely and make for a quick breakfast or a healthy afternoon snack.