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Banana Chocolate Chunk Muffins



In honor of National Chocolate Chip Day (which happens to be today!), I am revising my banana chocolate muffin recipe.  Enjoy Life Foods has come out with new allergen-free chocolate chunk pieces (Semi Sweet Chocolate Mega Chunks) and they are perfect for baking.  If you can’t find the Mega Chunks – regular chocolate chips will work just fine.

Banana Chocolate Chip Muffins

Dry Ingredients:
2 cups Bob’s Red Mill gluten free flour blend
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 Tablespoon cinnamon
1/8 teaspoon ground nutmeg
1 1/4 cup cane or beet sugar

Wet Ingredients:
2 ripe bananas, peeled and mushed up
1 cup milk (dairy or non-dairy)
1/3 cup vegetable oil
1/3 cup orange juice
2 eggs
1 teaspoons vanilla extract

Other Ingredients:
¾ cup Enjoy Life Mega Chunks

Preheat oven to 350.  Spray or line 16 muffin tins.

In a large bowl, combine dry ingredients.  Add the wet ingredients and combine well.   Fold in the chocolate.

Fill muffin tins 2/3 full.

Bake at 350 for 25-30 minutes or until toothpick inserted into the center comes out clean.  Remove from oven and cool on wire rack.

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