I LOVE banana chocolate chip muffins! Since I have started my journey toward living without breads made with traditional flour, I thought I might have to give up this delicious treat. Thank goodness for King Arthur Flour! With their Gluten Free Measure for Measure Flour, I can make gluten free muffins that taste “normal”!
Banana chocolate chip muffins made with the King Arthur Gluten Free flour taste and feel like traditional muffins! They have a nice spring to them. The muffins are moist and flavorful. It took me about a week to eat through my dozen muffins. Kept in an air tight container, the muffins had good texture and moisture until they were all gone.
For me the real test was how would my kids like them.
My children are notoriously picky. They loved the texture, flavor, and moisture of the gluten free banana chocolate chip muffins. They said the muffins seemed normal to them. I even caught one of them sneaking a muffin! I should add they had their own traditional banana chocolate chip muffins, but my youngest thought the gluten free muffins were totally worth sneaking. I can’t blame him. I had to limit myself to two a day. What can I say? There is chocolate in this breakfast food!
King Arthur Gluten Free Measure for Measure Flour
This is the first recipe that I have used the King Arthur Gluten Free Measure for Measure Flour. The bag touted that you can “bake in any of your favorite recipes “. Since the muffins turned out so well, I look forward to attempting gluten free cookies, scones, and host of others!
Gluten Free Banana Chocolate Chip Muffins
Gluten Free Banana Chocolate Chip Muffins that taste like regular muffins!
Ingredients
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Xanthan Gum
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1 3/4 Cup King Arthur Measure for Measure Flour
- 1 Tbsp Chia seeds If avaliable
- 2 Tbsp Flax, ground If avaliable
- 1/2 Cup Melted Butter
- 2/3 Cup Sugar
- 2 Tbsp Honey
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 1 1/2 Cups Mashed Ripe Bananas 3 med bananas
- 1/2 Cup Semi Sweet Chocolate Chips
Instructions
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Preheat the oven to 375 F.
Grease a 12 cup muffin tin or line with papers and grease the papers.
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Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, chia seeds, ground flax, and flour. Set aside.
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Beat together the soft butter, sugar, and honey.
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Beat the eggs into the butter mixture, one egg at a time.
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Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.
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After everything is added, beat at medium high speed for 30 seconds making sure the sides of the bowl have been scraped well before hand.
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Fold in the 1/2 Cup of Semi Sweet Chocolate Chips.
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Add the batter to the muffin tins, making sure each cup is full.
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Bake the muffins in the middle rack for 22 to 25 minutes, until the middle springs back when lightly touched or a tooth pick emerges free from batter when the muffin is tested.
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Let rest 5 minutes before taking out of the tin.
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Enjoy warm or cool, aka the best part.
