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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 116.3
  • Total Fat: 8.3 g
  • Cholesterol: 20.0 mg
  • Sodium: 72.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.1 g

View full nutritional breakdown of Gluten Free Banana Chocolate Chip Muffins calories by ingredient
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Gluten Free Banana Chocolate Chip Muffins

Submitted by: SUPERDUPER26

Introduction

Adapted from Nearly Normal Cooking for Gluten-Free Eating by Jules Shepard. Please take note that in order to keep the "gluten-free" status of these muffins, you will have to make sure to use gluten-free versions of all ingredients. These are delicious, moist and pretty forgiving muffins, add nuts, use flavored yogurt... dress them up so they are your own! Enjoy! Adapted from Nearly Normal Cooking for Gluten-Free Eating by Jules Shepard. Please take note that in order to keep the "gluten-free" status of these muffins, you will have to make sure to use gluten-free versions of all ingredients. These are delicious, moist and pretty forgiving muffins, add nuts, use flavored yogurt... dress them up so they are your own! Enjoy!
Number of Servings: 22

Ingredients

    2 T shortening
    2/3 c sugar (white and/or brown)**
    2 eggs
    1/3 c unsweetened applesauce
    1 1/2 c gluten-free flour mix of your choice***
    1/2 t xanthan gum (if not included in your flour mix)
    1 t baking soda
    2 t baking powder
    1 t vanilla
    1/2 c plain or light vanilla yogurt
    1 1/2 c smashed banana
    1/3 c chocolate chips

Directions

Cream shortening and sugar in big bowl.
Add eggs and applesauce, mix well
Mix dry ingredients, add to big bowl.
Add in vanilla, yogurt and banana.
Mix well.
Stir in chocolate chips.

Pour about 1/4 c batter into greased muffin cups.
Bake at 350*F for 24-30 minutes until lightly browned on top.

Makes 20-24 muffins.

** White sugar will leave you with slightly sweeter muffins, while brown sugar has more flavor to it. Sugar substitutes are not recomended.

*** I have used several different "versions" of gluten-free flour mixes and all seem about the same to me. I prefer those that are heavy in rice and/or sorghum flour to those with bean flours for lighter, fluffier muffins.

Number of Servings: 22

Recipe submitted by SparkPeople user SUPERDUPER26.






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