The snowflakes falling outside are unusual for early November in the Northwest. But cool damp weather is the norm, and a good reason to stay inside and bake something sweet. These Gluten Free Chocolate Chip Banana Muffins filled the air with the wonderful aroma of chocolate and bananas and brightened an otherwise gloomy day.
I’ve been adjusting the quantity of mashed bananas in this recipe for a while, and finally discovered just the right proportion. The ripeness of the bananas also makes a difference. Under ripe bananas don’t add enough sweetness and overripe bananas can make the muffins gooey.
If the peels are green and the fruit is firm, the bananas are under ripe. Brown peels and mushy fruit means the bananas are too ripe. If the peels are yellow with brown spots and the fruit is soft, the bananas are just right for making these muffins.
If you’ve mixed up muffin batter before, the directions are fairly straight forward. Be sure to let the melted butter cool a bit before adding it to the sugar and egg mixture. You don’t want the heat from the butter to scramble the egg.
I prefer to use muffin cup liners, but these muffins are moist enough that you could easily spray the pan with nonstick cooking spray instead. The batter is thick so I use a small ladle to fill the muffin cups.
The muffins only take 16 – 18 minutes to bake, and just a few more minutes to cool enough to eat. They’re wonderful at room temperature, and irresistible when warm. The tenderness of the muffin with the melted chocolate chips is mouthwatering.
Although Jim is not a big fan of sweets, he really enjoys these muffins. There’s something about this combination of bananas and chocolate that is so delicious.
I hope you’ll give these Gluten Free Chocolate Chip Banana Muffins a try. I know you’ll enjoy them as much as we do!
Follow my Gluten Free Breads and Muffins board on Pinterest.
These muffins are moist, tender and a terrific blend of chocolate and bananas!!
- 1 1/4 cups mashed ripe bananas (2-3 bananas)
- 1/3 cup butter (melted and cooled)
- 2/3 cup sugar
- 1 egg
- 1 teaspoon almond flavoring
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 1/2 cups gluten free flour
- 1/2 teaspoon xanthan gum
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Line or grease 12 standard muffin cups.
In medium bowl, add sugar, egg, almond flavoring and cooled butter and stir until combined.
Add mashed bananas and stir until combined.
Add gluten free flour, xanthan gum, salt and baking soda and stir until combined.
Fold in chocolate chips.
Fill the muffin cups almost to the top with the batter.
Bake for about 16-18 minutes or until the edges are brown and a wooden pick inserted in the center comes out clean.