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Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins that taste like regular muffins! 

Cook Time 25 minutes
Servings 12

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

  1. Preheat the oven to 375 F. 

    Grease a 12 cup muffin tin or line with papers and grease the papers. 

  2. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, chia seeds, ground flax, and flour. Set aside.

  3. Beat together the soft butter, sugar, and honey.

  4. Beat the eggs into the butter mixture, one egg at a time.

  5. 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.

  6. 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.

  7. Fold in the 1/2 Cup of Semi Sweet Chocolate Chips. 

  8. Add the batter to the muffin tins, making sure each cup is full.

  9. 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. 

  10. Let rest 5 minutes before taking out of the tin.

  11. Enjoy warm or cool, aka the best part.