Gluten Free Banana Chocolate Chip Muffins Recipes

GLUTEN-FREE BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
• Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
• Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
• Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.

GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS

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.

GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350F. Grease a muffin tin with cooking spray or line with paper liners. Set aside.
• In a large bowl, combine gluten-free flour, xanthan gum (if using), salt, baking soda, baking powder and whisk to combine.
• In another bowl, mash bananas with a fork. Then add in vegetable oil, granulated sugar, apple cider vinegar, and pure vanilla extract. Whisk to combine.
• Add wet ingredients to the dry ingredients and stir to mix.
• Stir in the chocolate chips until completely combined.
• Spoon muffin batter into the muffin tin wells to get 12 regular-sized muffins.
• Bake at 350F for 22-25 minutes, until muffins are lightly browned on top and a toothpick inserted in the middle comes out clean.
• Let cool for 5 minutes and then transfer to a wire rack to finish cooling.

FLOURLESS OATMEAL BANANA CHOCOLATE CHIP MUFFINS + GLUTEN FREE

Steps:

• Spray a muffin tin with cooking spray. Set aside.
• Preheat oven to 350 degrees.
• Pulse oats in a blender until finely ground.
• In a bowl add the oats and all ingredients (except the Lily's Chocolate Chips) and mix well.
• Divide mixture into 12 muffin wells. Place 13 Lily's Chocolate Chips into each muffin well.
• Bake for 15 minutes. If after inserting a toothpick into the center of the muffin comes up clean, your muffins are done. If batter is on the toothpick, reduce the temperature to 325 degrees and continue baking at 2 minute intervals.
• Cool in the pan for 15 minutes, then transfer to a rack for continued cooling.
• On the WW Personal Points Plan, each muffin is 1 Personal Point if you chose Eggs and Oatmeal as your Zero Point Foods, each muffin is 2 Personal Points if you chose just Oatmeal (not Eggs) as your Zero Point Food. Each muffin is 3 Personal Points if you chose just Eggs (not Oatmeal) as a Zero Point Food. A muffin will be 3 Personal Points if you did not chose Eggs or Oatmeal as your Zero Point Foods.
• Each muffin is 1 Smartpoint on the Blue Plan, 2 SmartPoints each on the Green Plan and 0 SmartPoints on the Purple Plan. Also, you can use I Can't Believe It's Not Butter Spray for 0 Points, and up to 1.5 Tablespoons of any Smuckers Sugar Free Preserves Spread for 0 points too. Enjoy!

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°F
• In a stand mixer, or large bowl with hand mixer, beat bananas until mostly smooth. Add oil, eggs, and vanilla. Beat until combined.
• In a separate bowl, sift together dry ingredients. Add to banana mixture and beat until combined, scraping bowl at least once.
• Remove bowl from mixer and stir in chocolate chips. Scoop into lined muffin tins, about 2/3-3/4 full. I use a large cookie scoop.
• Sprinkle about 1/2 tablespoon of sugar topping on each one.
• Bake for 20-25 minutes or until done. Let rest in tins for 10 minutes before removing to cooling rack.
• Store at room temp in a sealed container for up to 4 days.