There are few smells that bring a warm-fuzzy feeling over us the way fresh baked gluten free Chocolate Chip Banana Muffins do. They are perfect for a quick breakfast or snack, and are a great choice for your kid’s lunch kit as well.
Chocolate Chip Banana Muffins have always been a staple in our house. Ever since my kids were little, they have loved banana muffins. It took me a while to create a recipe for gluten free Chocolate Chip Banana Muffins that I was happy with.
I often find that things like banana, pumpkin, or zucchini – ingredients that really add moisture to baking -often give you a muffin that gets sticky after a day. I needed these to last a few days on the counter without becoming a sticky mess, and I found that this combination of sorghum flour, oat flour, and tapioca starch worked really well to create a moist muffin, without getting really sticky by the next day.
When I see large batches of marked down bananas in the store, I don’t hesitate. I buy them up, and freeze them as is – in the peel. When I want to bake anything that calls for over ripe bananas, I just defrost a few frozen ones (microwaving can speed up this process if you didn’t think ahead), and give them a quick mash with my potato masher. Ready to go!
The best deal I’ve had buying overripe bananas was 12 pounds for $2.00. I think that will be pretty hard to beat.
Although these gluten free Chocolate Chip Banana Muffins are tasty just as is, you can use this recipe as a base and change things up by adding some ground cinnamon, or ground espresso powder. Nuts are another great addition, if you don’t have to worry about nut allergies. Since the kid’s love these in their lunch kit, and they have a nut-free school, we usually don’t add nuts.
- 1 cup (130 g) sorghum flour
- 1/2 cup (60 g) certified gluten free oat flour
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (31 g) tapioca starch
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (250 ml) ripe bananas, mashed (approximately 2 medium bananas)
- 1/2 cup sour cream (or plain yogurt)
- 2 large eggs
- 1/3 cup (80 ml) oil
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup (145 g) gluten free semi-sweet chocolate chips
Preheat oven to 350 degrees F. Lightly grease your muffin tin. Set aside.
In a large mixing bowl, combine the sorghum flour, oat flour,brown sugar, tapioca starch, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a medium mixing bowl, whisk together the mashed bananas, sour cream, eggs, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir just to combine. Fold in the chocolate chips.
Spoon batter into prepared muffin tin. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Let stand in baking pan for 5 minutes before removing to wire rack. Cool completely before storing in an air-tight container.
To change things up a bit, you can add either a 1/2 tsp of ground cinnamon or ground espresso powder to the batter. Adding a 1/2 cup of chopped pecans or walnuts is another great option.
If you like these gluten free Chocolate Chip Banana Muffins, I think you’ll also like:
- Gluten Free Double Chocolate Peanut Butter Banana Muffins
- Gluten Free Strawberry Banana Muffins
- No Corn Jalapeno Cornbread Muffins from Allergy Free Alaska
- Gluten Free White Chocolate Raspberry Muffins from My Gluten-Free Kitchen
Image updated May, 2016.