Although this is not the healthiest recipe as far as calories are concerned, it is very delicious and no one will ever know it is gluten free. In my Christmas stocking I received a mix for muffins. Although it was delicious, it was also pretty spendy. I decided to take a look at some of my old gluten containing go to recipes and utilize them to create a new but gluten free version.
I'm pretty sure I have mastered this one. These were served along with fresh fruit for breakfast on Sunday morning. They are sooooo good! Glad I had extras.
Gluten Free Banana Chocolate Chip Muffin Recipe
Yields 20 - 24 muffins (Depending on how full you fill them.)
1 Stick Butter (Room Temperature)
3/4 Cup Sugar
1/2 Cup Brown Sugar
3 Ripe Bananas
2 eggs (room temperature)
1/2 Cup Whole Milk
2 tsp Vanilla Extract
2 1/2 Cups Gluten Free All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Xanthum Gum
1 Cup Chocolate Chips (I prefer Semi-Sweet)
In a large bowl, cream softened butter with both white and brown sugar until fully combined. Mash bananas with a fork in a separate bowl. Add bananas, eggs, milk and vanilla extract. In a separate bowl combine gluten free flour, baking soda, salt and xanthum gum. Add dry mixture to wet mixture.
Fully combine but do not over mix. Add chocolate chips (I
sometimes always add extra). Fill paper lined muffin cups. I also sprinkle with a little raw sugar just to make them pretty. Bake in a 350° oven for 20-25 minutes or until a toothpick comes out clean.