There are few smells that bring a warm-fuzzy feeling over us the way fresh baked banana muffins do. These muffins are soft, moist, and studded with chocolate chips. They are perfect for a quick breakfast or snack, and are a great choice for your kid’s lunch kit as well.
Yields 15 muffins
Ingredients:
- 1 cup sorghum flour
- 1/2 cup gluten-free oat flour
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup sour cream (or plain yogurt)
- 1 tsp vanilla extract
- 1 cup ripe bananas, mashed (approximately 2 medium bananas)
- 3/4 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 350 degrees F. Lightly grease your muffin tin. Set aside.
- In a large mixing bowl, combine the sorghum flour, oat flour, tapioca starch, xanthan gum, brown sugar, baking powder, baking soda and salt. Set aside.
- In a medium mixing bowl, whisk together the eggs, vegetable oil, sour cream, vanilla extract and mashed bananas. Pour the wet ingredients into the dry ingredients, and stir just to combine. Fold in the chocolate chips.
- Spoon batter into prepared muffin tin. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Let stand in baking pan for 5 minutes before removing to wire rack. Cool completely before storing in an air-tight container.
Options: To change things up a bit, you can add either a 1/2 tsp of ground cinnamon or ground espresso powder to the batter. Adding a 1/2 cup of chopped pecans or walnuts is another great option.
Just found your site on FoodBlogs.com and thought I’d stop by and check out your site. Looks great so I subscribed to your feed. Can’t wait to see what the next post will be!
Thanks for joining me!
I’ll have to try these this week! Have you tried using previously frozen bananas? When they thaw, they are the perfect consistency for adding to the batter – it does take a little forethought to take them out of the freezer to give them time to defrost, but they are more evenly distributed throughout the batter (although I don’t mind getting a banana “hunk” every now and then). Can’t wait to taste them!
Hey, K.,
I hope you try them, I think you will enjoy them.
I actually nearly ALWAYS use frozen bananas when baking with them. When the skin turns brown, I throw the whole thing (skin on) into a freezer bag and freeze them until I need them. put the whole frozen banana into a bowl and microwave it for a few seconds, until it just pops right out of the skin. So much easier than mashing ‘fresh’ bananas.
Microwaving! I’m having a “why didn’t I think of that” moment
I REALLY wanted to make this recipe…but I didn’t have any oat flour so I used millet flour and it worked just fine…just thought I’d let you know..
Thanks for the tip, yes, Millet will work in place of the oat flour.
Hi Jeanine!
I love your site, I’ve made so many of your recipes and they are DELICIOUS! Even my gluten eating family loves them
. Question about these muffins though – any way they can be made dairy free? What can I sub for the sour cream / yogurt? Would applesauce work? Thanks so much!
Melissa
Hmm…good question! I think either apple sauce, or even a ‘buttermilk’ made from a dairy free milk & 1 Tbsp lemon juice would work as a substitute as well. Glad that you’re enjoying the recipes!
Hello,
I’m wondering if you might have the nutritional information on these delicious muffins ? Thank you in advance !
Kelly
I was just wondering that myself – just wait, I’ll get back to you.
OK, according to http://caloriecount.about.com the nutritional information is as follows (based on 15 muffins): 191 calories each (86 calories from fat), 9.5 g fat, 28 mg cholesterol, 205 mg sodium, 24.8 grams total carbohydrates, 3.0 grams protein.
BUT, if you remove the chocolate chips, it’s down to 156 calories each (69 from fat), 7.7 grams fat, 28 mg cholesterol, 180 mg sodium, 20.2 grams total carbohydrates, 2.7 grams protein.
I don’t have oat or millet flour in the house and wondered if all purpose would work as a substitute. Where I live I have yet to find millet flour and usually in breads I do substitute with the all purpose. You thoughts? Thanks!!
Sure, give it a try, it’s a very forgiving recipe.
I just use those other flours to up the nutritional value. 
Let me know how it works if you do try it!
Well Jeanine I modified the recipe and they turned out amazing! As I mentioned in my blog post; the certainly don’t look nearly as good as they taste. They are crazy good and I look forward to making them again soon; even if I don’t master making them look as good as yours.
Thanks for sharing all that you do and of course I gave credit where it was due!
You probably know the site already but its posted on http://www.charsjargon.com Thanks again!
haha, they didn’t end up looking too bad, Charlene! The tops are a little bumpy, but that sure beats the tops being concave!
Glad that the recipe worked for you with the modifications, thanks for sharing!
Thanks Jeanine! Like i said they looked but were sooo good. I can complain because prior to going GF I NEVER baked…..love to cook but bake…not so much. I had one recipe for banana bread I would do but that was it. So now if anything even turns out remotely close to edible I’m happy!
Thanks again!
Just made these and they are FANTASTIC!!! Trying to cut back on brown rice flour so I was thrilled to find this recipe