I over purchased bananas last week and couldn’t eat them all before they turned very ripe. I came across this recipe, modified it (see below), and made the best gluten free baked good I’ve ever put in my mouth. You can NOT tell they are gluten free at all! ~Audra
Ingredients
- 1½ cups all-purpose gluten free flour
- 1 cup organic sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 ripe bananas
- 8 tablespoons unsalted butter, melted(1 stick)
- 1 large egg
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts
- 1 cup chocolate chips or 1/2 cup chocolate and 1/2 cup of white chocolate chips
Directions
Preheat oven to 350 degrees. Line 18 standard sized muffin cups with paper liners.
Whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large bowl, mash 2 of the bananas well with a fork. Add the melted butter, egg, milk, and vanilla, chocolate chips and mix well. Add the flour mixture to the banana mixture and stir until all the flour is blended into the batter. Dice the remaining banana and fold into the batter along with the nuts. Divide the batter evenly among the prepared muffin cups.
Bake the muffins for 30 – 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan.
This recipe includes Amazon affiliate links.
