GF/CF Banana Chocolate Chip Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
5 medium bananas, mashed1/2 c canola oil2 c packed light brown sugar4 tsps vanilla extract2 eggs, lightly beaten2 c sorghum flour1 c potato starch2 tsps baking soda4 tsps baking powder1/2 tsp kosher salt1 tbsp xantham gum2 tsps ground cinnamon1/2 tsp ground nutmeg1 c GF/CF chocolate chips
In a medium bowl, mash bananas and add oil, brown sugar, vanilla extract, eggs. Sift sorghum flour and potato starch before measuring. Whisk all dry ingredients together in a seperate mixing bowl. Add chocolate chips to dry ingredients. Prepare muffin pans with paper baking cups or grease with oil or shortening and GF baking flour, if desired to prevent sticking.
Combine dry ingredients with wet ingredients and stir til combined. Batter will be thick but not dry. If dry, add non-dairy milk (hemp, rice, soy, almond, etc) 1 tbsp at a time if necessary. Using ice cream scoop or 1/3 cup measuring cup, scoop batter into prepared pans. Let batter sit on counter for 30 minutes before baking. This helps give a nice rise and textiure to the muffins.
Bake @ 350* for 20-25 minutes
Number of Servings: 24
Recipe submitted by SparkPeople user LUVSFREEBIES72.
Combine dry ingredients with wet ingredients and stir til combined. Batter will be thick but not dry. If dry, add non-dairy milk (hemp, rice, soy, almond, etc) 1 tbsp at a time if necessary. Using ice cream scoop or 1/3 cup measuring cup, scoop batter into prepared pans. Let batter sit on counter for 30 minutes before baking. This helps give a nice rise and textiure to the muffins.
Bake @ 350* for 20-25 minutes
Number of Servings: 24
Recipe submitted by SparkPeople user LUVSFREEBIES72.
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 8.7 g
- Cholesterol: 20.4 mg
- Sodium: 248.7 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 2.6 g
- Protein: 2.8 g
Member Reviews