Gluten-Free Banana Chocolate Chip Muffins made with baking mix

star rating (3) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

These tender, moist banana muffins are extra good with the addition of chocolate chips. Serve them for breakfast or a snack, and watch them disappear quicker than you can say "gluten-free banana chocolate chip muffins!"

Gluten-Free Banana Chocolate Chip Muffins made with baking mix

star rating (3) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 11/08/2013

Ingredients

  • 1/3 cup vegetable oil or melted butter
  • 1/2 cup brown sugar, light or dark, firmly packed
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas, about 3 medium bananas
  • 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon, optional
  • 1/4 teaspoon ground nutmeg, optional
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon sparkling sugar, optional, for topping

Tips from our bakers

  • If you prefer nuts or fruit in your muffins, replace the chocolate chips with an equal amount of walnut or pecan pieces, or raisins.

Directions

1) Preheat the oven to 375°F. Lightly grease 12 muffin cups, or line them with baking papers.

2) In a large bowl, stir together the oil or melted butter and sugar.

3) Add the eggs and mix until well blended.

4) Add the mashed bananas, baking mix, baking soda, cinnamon, and nutmeg, mixing until blended.

5) Stir in the chocolate chips.

6) Scoop the batter into the prepared muffin cups; a ¼-cup muffin scoop works well here. Sprinkle the tops with sparkling sugar, if desired.

7) Allow the batter to rest for 10 minutes before baking.

8) Bake for 18 to 22 minutes, or until the top springs back and a toothpick inserted into the center comes out clean.

9) Allow the muffins to cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin (77g) Servings Per Batch: 12 Amount Per Serving: Calories: 220 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 30mg Sodium: 180mg Total Carbohydrate: 34g Dietary Fiber: 3g Sugars: 18g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 02/23/2015
  • Julie from Seattle, WA
  • star rating 01/25/2015
  • Sabrina from Colorado
  • My kids love them. Very easy and fast
  • star rating 12/14/2013
  • Sam from Norway
  • Really nice recipe! I've been looking for a gluten free version of this for a long time, and it did not disappoint! It was quick, easy, and delicious. I had to substitute a different GF baking mix as KAF is not available where I live, but the results were quite similar. I'll be making these again.
1
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