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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