Gluten-Free Banana Chocolate Chip Muffins
These banana chocolate chip muffins are moist, mildly sweet, and so good that you wouldn't guess that they're gluten-free! They are also a breeze to whip up! Enjoy them for breakfast, a snack, in a packed lunch, or with a hot cup of tea or coffee in the afternoon!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 130 grams brown rice flour
- 90 grams tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, (room temperature)
- 2 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 3 ripe bananas ((about 350g without peels))
- 1/3 cup full-fat Greek yogurt
- 1/4 cup chocolate chips ((plus more for topping))
Instructions
- 1
Preheat oven 375 deg F (190C).
- 2
Combine dry ingredients in a bowl. Set aside.
- 3
Mash ripe bananas well. Set aside.
- 4
In a large bowl, cream butter and maple syrup together using a mixer or whisk.
- 5
Add the eggs and vanilla to the creamed butter and mix well.
- 6
Add the dry ingredients to the butter mixture and stir well to combine.
- 7
Add the ripe bananas and Greek yogurt and mix well.
- 8
Stir in the chocolate chips.
- 9
Scoop into lined muffin tin, filling cups almost to the top.
- 10
Top with more chocolate chips, if desired.
- 11
Bake for 25 minutes.