GF/DF Banana Chocolate Chip Muffins
Muffins are my new favorite thing. They are quick and easy and making them gluten free and dairy free is pretty simple. I have learned from my daughter (who can make an amazing GF/DF blueberry muffin) how to make them light and airy, not usually a quality of gluten-free baked goods. Once you have the ingredients on hand, you can whip up a batch of muffins before your book club meeting and still only roll out of bed 30 minutes before you need to be there. Which is exactly what I did last month.
Whenever I have ripe bananas with brown spots, I now use them for muffins. They are a healthy, energy providing snack for the many teenagers that seem to be around in the summer. Bananas are high in vitamins C and B6, fiber and potassium and have been shown to be helpful for heart health, diabetes, even cancer prevention. Add to that the health benefits of dark chocolate, which is good for mood, cardiovascular health, full of anti-oxidants that fight cancer and some more potassium, and you’ve got some good muffins! Plus bananas and chocolate are a perfect pairing, don’t you think? I also use coconut oil to add even more health benefits for your brain, heart and digestion and coconut palm sugar to make them lower glycemic.
Give these tasty muffins a try and let me know what you think!
GLUTEN FREE, DAIRY FREE BANANA CHOCOLATE CHIP MUFFINS
1/3 cup melted coconut oil
1/2 cup coconut palm sugar
2 large eggs
1 1/2 cups mashed ripe bananas, about 3 medium bananas
1 1/2 cups gluten free all purpose baking flour (I like Bob’s Red Mill)
1/4 teaspoon baking soda
1/4 teaspoon xantham gum
3/4 teaspoon ground cinnamon
1/2 cup organic dark chocolate chips
- Preheat the oven to 375°F. Lightly grease 12 muffin cups, or line them with baking papers.
- In a large bowl, stir together the oil and sugar.
- Add the eggs and mix until well blended.
- Add the mashed bananas, baking flour, xantham gum, baking soda, and cinnamon, until just blended.
- Stir in the chocolate chips.
- Scoop the batter into the prepared muffin cups.
- Let the batter rest for 10 minutes before baking.
- Bake for 18 to 22 minutes, or until golden brown, the top springs back and a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
Yield: 12 muffins.