Gluten Free Chocolate Chip Banana Muffins
Rich, sweet buttery goodness on the inside, with a perfectly crunchy top. At first I added some butter to my warm muffin, but I soon found that it didn’t even need it. These are good to go – nothing needs to be added.
These Banana Muffins, I can confidently say, were a success.
Gluten Free Chocolate Chip Banana Muffins
Ingredients:
1 3/4 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
3/4 cup Organic Fair Trade Cane Sugar
1 tsp. Aluminum Free Baking Powder
1 tsp. Baking Soda
1/2 tsp. Celtic Sea Salt, Fine Ground
1 egg
1/4 cup Coconut Oil
1/4 butter, melted
1/2 cup plain, unsweetened yogurt
1 tsp. pure vanilla extract
1 cup ripe, mashed bananas
3/4 cup Semi-Sweet Chocolate Mini Chips
Directions:
Preheat your oven to 350º F
You’ll need two bowls for mixing – one for the dry ingredients and one for the wet.
In the “dry” bowl, mix together your flour, sugar, baking powder, baking sugar and salt.
In the “wet” bowl, add your melted butter. Into the butter, add you coconut oil. If the coconut oil is solid, stir well until it is melted by the butter and mixed in. Continue to add the egg, yogurt and vanilla.
Mix your wet ingredients into your dry ingredients – mix only well enough to moisten the dry ingredients. Don’t over-mix.
Next, gently fold in your mashed bananas and chocolate chips. Again, just stir enough to get the ingredients all mixed together.
Grease your muffin tins or use muffin cups(or paper). Fill them about 2/3 of the way to the top.
Bake for 22-25 minutes. Test for “doneness” by inserting a toothpick in the center. If it comes out clean, they’re done.
Let them cool for a bit, and then eat them!
This recipe is a modification of a recipe I found on allrecipes.com.