Choc Chip Banana Bread Muffins (gf)


I feel like I always say, 'this is my go-to recipe'... but this really is my go-to recipe for Banana Bread. I usually make them into muffins, because I'm impatient for the time it takes to bake an actual loaf. This recipe is SO simple it's really easy to whip up whenever the banana bread craving strikes!



I usually make these muffins with the almond/rice flour combo, but you can switch that up. I just made them with whole wheat pastry flour for these photos and they were amazing too.



A NOTE on FLOURS:

You can make any of my recipes with either Gluten Free flours or All Purpose etc. Just because a recipe doesn't say 'Gluten Free' etc doesn't mean you're locked into using that flour- and visa versa.


My go-to baking Flours are:

Bob's Red Mill Cup for Cup GF flour mix

- This produces light, fluffy baked goods that don't have the common GF dry texture.

Almond Flour/White Rice Flour mix

- Combine equal parts rice and almond flour in substitution for whatever the called for flour is in a recipe. This combo works best when there's a fruit or veggie in the recipe.

Bob's Red Mill Whole Wheat Pastry Flour

- This flour is ground very fine so you can get the benefits of using whole wheat flour without it getting heavy. Perfect for muffins

King Aurther All Purpose Flour

- I trust this brand, it's non GMO, and produces amazing results every time.


Now onto the recipe:


Ingredients:


3 ripe bananas

3/4 cup raw sugar

1 egg

1/2 cup melted butter

1 1/2 cup whole wheat pastry flour

1 tsp baking soda

1/4 tsp baking powder

1tsp vanilla

1tsp cinnamon

1 cup milk chocolate chips.


Muffin cases


Method:


Preheat the oven to 350°F .


Smash the bananas in a bowl then add in the sugar, egg and butter and beat until it's smooth and light yellow in color.


Sift in the flour, baking powder and soda, cinnamon and vanilla and stir just 10-12 times until combined. Don't over mix


Gently stir in the choc chips.


Line a muffin pan with muffin cases and evenly distribute the mixture between the tray. Usually fills 12 muffin spots 3/4 full.


Sprinkle with raw sugar and bake 20-25 mins until they're just browned on top and spring back then you touch the top!


NOTE: try not to open the oven at all before 15 mins. This helps then not fall.


Enjoy!



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