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.