Gluten Free Chocolate Banana Muffins Dairy Free Recipes
GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS
When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Muffins with Chocolate Chips! Freezer-friendly, perfect for meal prep and they make a great addition to lunchboxes for kids and adults. Not only are these muffins gluten-free they can also be made dairy-free, egg-free, and therefore vegan-friendly, too.
Provided by Stacie Hassing
Categories breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.
- In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.
- Stir banana egg mixture into the dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill each muffin well 1/2 full with batter.
- Top each muffin with a few extra chocolate chips.
- Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
- Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.
- Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 195 calories, Sugar 16 g, Sodium 200 mg, Fat 8 g, Carbohydrate 30 g, Fiber 2 g, Protein 3 g
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