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
- 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
- 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.