Gluten-Free Banana Chocolate Muffins
A delightful blend of ripe bananas and rich chocolate chips, these gluten-free muffins are incredibly moist and perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup nut or seed butter (e.g., almond butter or peanut butter) Choose the highest quality you can find.
- 2 pieces ripe bananas The riper, the better!
- 2 large eggs Use room temperature eggs for better incorporation.
- 1/4 cup maple syrup Pure maple syrup adds a lovely depth of flavor; honey can be used as a substitute.
- 1 tablespoon vanilla extract Use pure vanilla extract for the best flavor.
Baking Agents
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt A pinch enhances sweetness.
Chocolate Add-ins
- 1 cup semi-sweet chocolate chips Use high-quality chocolate for a rich experience.
Instructions
Baking Preparation
- Preheat your oven to 175°C (350°F).
- Prepare your muffin pan by lightly coating with non-stick spray or lining with muffin liners.
Mixing the Batter
- In a blender or mixing bowl, combine the nut or seed butter, ripe bananas, eggs, maple syrup, and vanilla extract. Blend or mix for about 60 seconds, until smooth.
- Add in the baking soda, baking powder, and salt. Blend briefly until incorporated.
- Gently fold in the chocolate chips.
Baking
- Spoon the batter into the muffin tin, filling each cup halfway and sprinkling extra chocolate chips on top.
- Bake in the preheated oven for about 15 minutes, or until the tops are golden brown.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Notes
Use super ripe bananas for maximum sweetness and moisture. Store muffins in an airtight container for up to 3 days or freeze for longer storage.