Gluten free muffins are one of my favorite gluten free things to make. You might have guessed that by the amount of gluten free muffin recipes I have shared. We really do love them!
One of the reasons that I love them is because they work for breakfast, lunch, snacks, or dessert. You can eat them anytime. They also freeze great. It is easy to make a big batch to stock your freezer with all different kinds of muffins.
I recently saw a banana muffin recipe in a magazine that looked so delicious that I knew I had to make a gluten free version. The gluten free version turned out perfect the first time I made them. Gluten free recipes don’t always turn out well, so I love it when that happens.
If you have some bananas on your counter that need used up. These gluten double chocolate banana muffins are a must make!
- 1 cup white rice flour
- 1/3 cup sweet rice flour
- 1/4 cup cornstarch
- 1 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 ripe bananas, mashed
- 1/3 cup oil
- 1 egg
- 1 cup gluten free chocolate chips
- 1/2 cup sugar
- 2 tablespoons white rice flour
- 2 tablespoons cornstarch
- 1/4 cup gluten free chocolate chips ( I like to use mini chips if I have them.)
- Preheat oven to 350 degrees.
- Line muffin tins with paper liners or grease well. Set aside.
- In a bowl mix together rice flour, sweet rice flour, cornstarch, sugar, cocoa, baking soda, salt, and baking powder. Set aside.
- In a mixing bowl combine bananas, oil, and egg until well blended.
- Slowly add in flour mixture. And stir just until combined.
- Stir in chocolate chips.
- Scoop into muffin cups filling 3/4 full.
- Mix together topping mixture until crumbly.
- Sprinkle over muffin batter.
- Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Amount Per Serving: Calories: 404Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 213mgCarbohydrates: 72gFiber: 3gSugar: 39gProtein: 5g