Gluten-Free Banana Bread Muffins
Irresistibly moist gluten-free banana bread muffins are packed with ripe bananas, warm cinnamon, and melty chocolate chips. The perfect quick breakfast or brunch treat everyone will love.
Ingredients
- 3 large bananas, ripe (about 2 cups mashed)
- 1 tsp baking soda
- ⅓ cup butter, melted
- ½ cup granulated sugar [for no refined sugar use pure maple syrup or coconut sugar]
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cups gluten-free flour all-purpose flour with xanthan gum [I use Trader Joe’s GF flour - it’s awesome!]
- ½ cup gluten-free chocolate chips
Equipment
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with cupcake liners or spray with cooking spray. We use the new silicone muffin pans.
- On a large plate, mash the ripe bananas with a fork and add the baking soda. Gently stir to combine and allow to sit for a few minutes.
- In a large bowl, add the melted butter.
- Stir the melted butter into the mashed bananas.
- Add in the sugar, salt, ground cinnamon, pure vanilla extract and eggs and stir until combined.
- Add in the gluten-free flour and mix until fully combined.
- Stir in chocolate chips.
- I use a spoon to add the batter to the muffin cups.
- Bake for 20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
- Allow the muffins to cool. Enjoy!
Nutrition Facts
Calories: 122kcal, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 115mg, Potassium: 71mg, Fiber: 2g, Sugar: 10g, Vitamin A: 130IU, Vitamin C: 2mg, Calcium: 17mg, Iron: 1mg