Sunflower Butter Banana Chocolate Chip Muffins - Gluten Free
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 349.5
- Total Fat: 21.9 g
- Cholesterol: 45.0 mg
- Sodium: 20.8 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 4.4 g
- Protein: 5.9 g
View full nutritional breakdown of Sunflower Butter Banana Chocolate Chip Muffins - Gluten Free calories by ingredient
Number of Servings: 12
Ingredients
-
2 cups (8.5 oz) gluten-free all-purpose flour (I used Gluten Free Mama's Almond Blend)
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
˝ cup sugar
˝ cup packed brown sugar
˝ cup butter or margarine, melted
˝ cup sunflower butter
2 eggs
4 very ripe bananas, mashed (=1-1/2 cups)
2 tsp. pure vanilla extract
1 cup chocolate chips (I used semi-sweet; milk chocolate might be good as well)
Directions
Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray.
In a large bowl, whisk all dry ingredients together until combined - flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars.
In a medium bowl, mix the softened butter, Sunflower butter, eggs, mashed ripe bananas and vanilla extract.
Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
Use a cookie scoop or about ⅓ cup measure to fill muffin cups about ⅔ full. Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature.
Serving Size: Makes 12 Muffins
In a large bowl, whisk all dry ingredients together until combined - flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars.
In a medium bowl, mix the softened butter, Sunflower butter, eggs, mashed ripe bananas and vanilla extract.
Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
Use a cookie scoop or about ⅓ cup measure to fill muffin cups about ⅔ full. Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature.
Serving Size: Makes 12 Muffins