I was in charge of gluten free desserts for Thanksgiving this year. I made a traditional cornbread, pumpkin pie and chocolate chip cookies. I had some really ripe bananas sitting on my counter that were either going to be frozen for smoothies or thrown in the trash. Having already prepared three items, I thought I may as well whip up one more! I went to my website to look for a banana bread/muffin recipe, and realized that all of my recipes had coconut in them! I love coconut, but I know many folks have an aversion to the flavor. So here is a good old banana traditional bread recipe that I made in muffin cups. You can replace the chocolate chips with walnuts if that is your preference. These were a hit at the dinner. Whatever was not eaten for dessert was finished off for breakfast the next morning.
Gluten Free Banana Chocolate Chip Muffins
Makes 12 regular sized muffins.
1 cup (115 grams) chocolate chips
1 3/4 cups (230 grams) Sydney Blend
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup (113 grams) unsalted butter, softened
3 ripe large bananas mashed well (about 1-1/2 cups)
1 teaspoon vanilla extract
Heat: Preheat oven to 350 degrees F and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
Mix: In a large bowl combine the Sydney Blend, sugar, baking powder, baking soda, salt, cinnamon, and chocolate chips. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients until combined and the batter is thick and chunky.
Bake: Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.