Welp, it’s banana time! I held out this long in quarantine without making one banana bread! That is still true, I have not fully caved, behold my GF Banana Chocolate Chip Muffins! See, no bread, muffins, so back off…😊
Yes, I had three uber (more than super) ripe bananas sitting on my counter. I usually freeze them before they get too ripe, but I wasn’t paying attention and these babies went a little too far to freeze for my taste. So, waste not, want not, banana muffins it was! They are great for breakfast or a snack. Gluten and dairy free with zero refined sugars make them a healthier alternative to some of your traditional muffins or all those darn loaves of banana bread floating around the ISH (information superhighway or the Google machine). Then, because we can and why the heck not, mix in some dark chocolate chips to take your banana experience to the next level. Who doesn’t want to experience the next level?
All that chocolaty goodness, goes great with nana!
These delicious little suckers get a nice rise for being gluten free and the crumb is really tender and light to boot!
So, if you’re like me and you have some ripe naners sitting on your counter, whip up these muffins this weekend! Enjoy your morning coffee (or tea if you like to drink gross stuff or mimosas if you’re fun 😉) with my Banana Chocolate Chip Muffin chaser!
Happy Weekending and Muffin Making It!
Diane
- 3 medium very ripe bananas
- 1 cup sorghum flour
- ¼ cup arrowroot powder
- ¼ cup modified tapioca starch
- 1 tbsp. ground flax seed meal
- 1 tsp. psyllium husk
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- ⅓ cup maple
- 1 tsp. Apple cider vinegar
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 2 tbsp. almond oil
- 1 large egg
- 2 tbsp. Kite Hill plain almond cream cheese style spread (can sub plain yogurt of choice or regular cream cheese if not dairy free)
- ½ cup to ¾ cup dark chocolate chips (can sub semi-sweet, 70% cocoa or higher for dairy free)
- Pre-heat the oven to 375 degrees and line a cup cake pan with 11 liners
- In large bowl add all of the dry ingredients and whisk to combine. Set aside.
- In a medium bowl mash the bananas until most of the lumps are gone, some lumpiness is ok. Add the maple syrup, almond extract, almond oil, egg, vinegar, and cream cheese style spread. Whisk to combine until everything is full incorporated. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a thick batter forms and no dry bits remain. Next stir in the chocolate chips to evenly distribute.
- Using a larger ice-cream scoop or about a ⅓ cup measuring cup, fill each liner with the batter. Place in the oven on middle rack and bake for 18 to 22 minutes, rotating halfway through, until tooth pick inserted comes out clean. Allow to cool in pan for 10 minutes on cooling rack, then remove from pan and allow to cool completely on rack. Serve warm or at room temp. Store in airtight container at room temp for up to 3 days or covered in the fridge for up to 5, or freeze for up to 3 months.
- Enjoy!
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