We have had a very good, dependable, easy banana muffin recipe, but sometimes you want a little something different. This new recipe makes incredibly easy and delicious muffins, and we’re really enjoying them! The girls are eating them for breakfast, snacks, and dessert, so they don’t last long.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.
- 1 1/4 cup GF flour (I like 1c brown rice, 1/4c pea flour)
- 1/2 cup starch (arrowroot starch, white rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum or guar gum
- if not gluten-free, just use 1 3/4 cups flour and omit xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2-3 brown, very ripe bananas, mashed
- 1 1/2 cup sugar
- 1/2 cup oil
- 1/4 cup dairy/soy/rice milk mixed with 1/4 tsp. vinegar
- 1 tsp. vanilla
- 2 eggs (or equivalent egg replacer)
- 1 cup mini-chocolate chips (we like the Enjoy Life Chocolate Chips
, which are gluten/dairy/soy/nut free)
Preheat oven to 350*F. Spray or grease muffin pan or insert paper muffin cups.
Whisk flour through salt together in a medium bowl. In your mixer’s bowl, beat bananas through eggs. Slowly mix the flour mixture into the banana mixture, until it’s completely combined. Add the mini-chocolate chips and mix until just combined.
Add 1 ice cream scoop of batter into each muffin cup and bake at 350*F for 18-20 minutes.
This recipe makes 18-20 muffins. But don’t expect them to last very long! Ours rarely last a day!