Hot dang! These muffins are tasty, if I do say so myself!
Breakfast on the weekends is when I break out the baked goods. These are gluten free and oh-so-moist!
Here's the recipe:
Banana Chocolate Chip Muffins
1 3/4 c. gluten-free flour (I used a combo of Bob's Red Mill All-Purpose Gluten free baking flour and brown rice flour--I'm convinced the brown rice flour makes a huge difference!)
2/3 c. maple syrup
1 tsp. baking soda
1 tsp. baking powder
1 egg
1/2 c. grapeseed oil
1/2 c. coconut milk (full fat)
1 tsp. vanilla
1 c. mashed bananas
3/4 c. dark chocolate chips
Combine dry ingredients in a bowl and set aside. Mix wet ingredients in a blender then mix into dry. Fold in chocolate chips.
Bake for 22-25 minutes at 350 degrees.
Adding coconut flakes or walnuts might have been a nice touch too. Any other variations you can think of?
Yummy!! I'm going to try this. Thanks for sharing, Lori!
ReplyDeleteUm, these look amazing! Have to try it. Where do you find the 'Bob's Red Mill All-Purpose Gluten free baking flour and brown rice flour' ?
ReplyDeleteThanks guys :)
ReplyDeleteYou can find Bob's Red Mill products at Whole Foods, the organic section of Kroger, or you can order it online. Vitacost.com is one of my favorite sites: http://www.vitacost.com/Bobs-Red-Mill-Gluten-Free-All-Purpose-Baking-Flour-22-oz