Gluten-Free Banana Chocolate Chip Muffins Recipe with Bob’s Red Mill

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This blog post has been sponsored by Bob’s Red Mill, but all opinions are my own, and this recipe is kid-tested and approved so give it a try. Gluten-Free Banana Chocolate Chip Muffins are sure to make them smile.

I have a gluten-free child. He doesn’t have Celiac disease, his body just cannot process gluten. The transition from regular flours, breads, and treats has been a long and sometimes difficult one for not only him, but my other children too with me often having to make two separate dishes. He misses certain foods, and finds the taste of some gluten-free foods unappealing. So I’m constantly experimenting in the kitchen trying to come up with recipes that not only he loves, but that my other kids love too.

And I’ve found one that has quickly become a big hit for after school, gluten-free banana chocolate chip muffins. He absolutely loves them, and my daughter has been taking them to school for her morning snack too. These will be perfect for spring break, Easter, or Mother’s Day brunch … or just any day. And anytime I have an over-ripe banana I’ll be whipping up a batch from now on.

Serving: this recipe makes approximately 10 muffins

Ingredients:

  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1 large over-ripe banana
  • 1/2 cup coconut oil, melted
  • 2 large eggs, whisked
  • 1 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips

Preheat the oven to 350F

Whisk dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, salt) together in a bowl. Set aside.

Mash the banana in a large bowl, add in the eggs, coconut oil, and vanilla. Combine until completely mixed through. Gradually add the dry ingredients to the wet ingredients mixing as you go. Lastly, fold the chocolate chips through the mixture.

Either spray, or place baking cups into a muffin tin, and fill each until 3/4 full. Bake for 18-20 minutes (mine took 18 minutes), or until a toothpick inserted in the center comes out clean.

Set aside to cool, and then enjoy!

Note: you can make this recipe dairy free too by using dairy-free chocolate chips.

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. A lot of gluten-free baking recipes will require xantham gum to be added because some flours don’t already have this, but the Bob’s Red Mill one does.

Take a look at the  Bob’s Red Mill website for more about their premium baking flour including their Organic Unbleached White Flour and Paleo Baking Flour, perfect for all baking needs.

 

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Bob’s Red Mill Natural Foods, Inc. produces whole grain and gluten-free foods. The company offers flours and meals, cereals, granola, mixes, oats, entrees and more. To learn more, visit the Bob’s Red Mill website.  This is a sponsored post written by me on behalf of Bob’s Red Mill.

 

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About Tonya Staab

Tonya Staab is a content creator and the creative mind behind Create-Celebrate-Explore, a lifestyle blog that inspires parents to craft, cook, travel, and celebrate every day.

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