Gluten Free Chocolate Chunk Banana Muffins
Description
These chocolate chunk banana muffins are SO good!! They are golden brown on the outside and so fluffy and moist in the center! I love using chocolate chunks because they melt so beautifully and create these luscious pockets of yummy melty chocolate throughout. I can’t resist eating one (or two) directly after baking when they are still warm. These scream comfort and are so easy to make! I used fresh, overripe bananas this time, but have used frozen bananas in the past with equally delicious results. Let me know what you think of these if you make them (and how long they lasted). Enjoy!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 20 minutes cook time
- 30 minutes Total Time
Recipe
1/3 cup (75g) butter, melted
1 1/3 cups mashed, ripe bananas (about 4 medium or 2 1/2 large)
2/3 cup (133g) granulated sugar
1 teaspoon vanilla extract
1 egg, room temperature
1 teaspoon baking soda
1/8 teaspoon salt
scant 1 1/2 cups (188g) gluten free flour
4 oz semi-sweet chocolate bar, chopped
1. Preheat oven to 350° F. Line a standard 12 cup muffin tin with liners and spray each liner with non-stick cooking spray.
2. Melt butter in microwave.
3. Add 1 1/3 cups mashed bananas and stir to combine.
4. Add sugar, vanilla extract and egg and mix until combined.
5. Add baking soda, salt and gluten free flour and mix until just combined.
6. Fold in 4 oz chopped chocolate.
7. Divide batter evenly between 12 muffin liners.
8. Bake at 350° for 20-22 minutes or until toothpick inserted in the middle comes out mostly clean and the muffin tops are golden brown.
9. Allow to cool in the pan for 10 minutes, then remove and allow to cool a bit on wire cooling rack.
10. Enjoy! Leftovers can be stored at room temperature in an airtight container for 2 days, in the refrigerator for up to 4 days or individually wrapped and frozen for up to 3 months!
1/3 cup (75g) butter, melted
1 1/3 cups mashed, ripe bananas (about 4 medium or 2 1/2 large)
2/3 cup (133g) granulated sugar
1 teaspoon vanilla extract
1 egg, room temperature
1 teaspoon baking soda
1/8 teaspoon salt
scant 1 1/2 cups (188g) gluten free flour
4 oz semi-sweet chocolate bar, chopped
1. Preheat oven to 350° F. Line a standard 12 cup muffin tin with liners and spray each liner with non-stick cooking spray.
2. Melt butter in microwave.
3. Add 1 1/3 cups mashed bananas and stir to combine.
4. Add sugar, vanilla extract and egg and mix until combined.
5. Add baking soda, salt and gluten free flour and mix until just combined.
6. Fold in 4 oz chopped chocolate.
7. Divide batter evenly between 12 muffin liners.
8. Bake at 350° for 20-22 minutes or until toothpick inserted in the middle comes out mostly clean and the muffin tops are golden brown.
9. Allow to cool in the pan for 10 minutes, then remove and allow to cool a bit on wire cooling rack.
10. Enjoy! Leftovers can be stored at room temperature in an airtight container for 2 days, in the refrigerator for up to 4 days or individually wrapped and frozen for up to 3 months!