Monday, January 20, 2014

Gluten-free Banana Chocolate Chip Muffins



I found this recipe for banana bread online and thought it looked very familiar.  It claimed to be the world's best recipe for banana bread, and when I compared it to my favorite banana bread recipe, I knew why. This is the same recipe I've been using for years, from The Martha Stewart Cookbook.  Usually I make a loaf, but the muffins are very handy for lunch boxes.

Even with gluten-free Cup4Cup flour, these are light, fluffy and moist.  Adding a few mini-chocolate chips makes them more kid-friendly without a lot of extra sugar.



Gluten-free Banana Chocolate Chip Muffins
(Makes 16-18 regular-sized muffins)
Adapted from A Girl Defloured blog

1 stick butter, softened
1 cup white sugar
2 large eggs
1 Tblsp vanilla extract (check for gluten)
1 1/2 cups of Cup4Cup gluten-free flour (buy on Amazon)
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas (about 2)
1/2 cup sour cream
1/2 cup mini chocolate chips

Preheat the oven to 350 degrees and line two standard muffin tins with paper liners.

Cream the butter and sugar together in a large mixing bowl. Add the eggs and vanilla, beat until smooth.

Add the flour, baking soda and salt, beat until just combined.  Stir in the mashed banana and sour cream, mix until completely  incorporated.  Carefully fold in the chips.

Fill each paper muffin liner about 3/4 full using an ice cream scoop.  Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the muffin tins for 5 minutes, then transfer to a rack to finish cooling.  Freeze any portion that will not be consumed within 24 hours.

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