Chocolate Chip Banana Muffins

*Image updated 3.11.18

There are a few gluten-free recipes that I would make even if I didn’t need to exclude wheat from my diet. These Gluten-free Banana Muffins are one of them.

In my daughter’s texted words:
“Literally the BEST muffins I’ve ever had.
Better than actual gluten ones.
Best ever.

Like EVER.”

A few things that make these exceptional.

1) I use VERY ripe bananas. They affect the flavor quite a bit and also help to maintain moisture over time as opposed to a couple hours for your typical gluten-free recipes.

2) I advocate for soy-free chocolate chips. I use Enjoy Life brand.

3) I’m a huge fan of any kinds of crumb topping. Pies, muffins, au gratins, you name it. This recipe works just fine without the crumb topping if you’d like to omit it to save some time. In that case, I would still sprinkle the top of the muffin with some extra chocolate chips and a little turbinado sugar.

4) I use America’s Test Kitchen gluten-free flour blend for this recipe. (To get it you just need to sign up for their site.)

When you make them, let me know what you think.

Chocolat Chip Banana Muffins {gluten-free}

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• Batter:
• 1 cup cane sugar
• ⅓ cup butter, softened
• 2 eggs
• 1 ½ cup mashed banana (very ripe)
• 1 ¾ cup gluten-free flour
• ¼ tsp. xanthan gum
• 1 tsp. baking soda
• ½ tsp. real salt
• ¼ tsp. baking powder
• 2 cups chocolate chips, mini (reserve some for topping)
• Crumb topping:
• ½ cup gluten-free flour
• ½ cup cane sugar
• 3 Tbls. butter, melted
• ¼ tsp. cinnamon

Instructions

1. Heat oven to 400˚. (Use convection mode if you have it.)
2. Place cupcake papers in 24 tins.
3. Mix sugar and butter until well-blended.
4. Add eggs and blend well.
5. Beat in bananas.
6. Combine remaining ingredients and add to batter.
7. Mix well.
8. Stir in chocolate chips reserving some to use for the topping.
9. Divide batter among cupcake liners.
10. To make crumb topping:
11. Combine all ingredients and mix with a fork or pastry blender.
12. Divide crumb topping between cupcakes.
13. Top with reserved chocolate chips.
14. Bake for about 20 minutes or until toothpick comes out clean and they are golden brown on top.

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