Banana Chocolate Chip Muffins with Granola Crunch Topper
Prep time
Cook time
Total time
This recipe-photo combination was shared with us by Enjoy Life Foods. Not gluten-free? See my notes in the post above this recipe.
Author: Enjoy Life Foods
Serves: 16 muffins
Ingredients
Banana Muffins:
- 2½ cups gluten-free flour mix (use your favorite gum-free store-bought version or the homemade blend below)
- 1 cup brown sugar, loosely packed
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon xanthan gum, guar gum, or agar powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups mashed, extremely ripe bananas (about 5-6 bananas)
- ½ cup grapeseed, canola, or sunflower oil
- ⅓ cup water, room temperature
- 1 tablespoon vanilla extract
- 2 cups dairy-free chocolate chips (such as Enjoy Life mini chips or chunks)
- 2 cups dairy-free, gluten-free granola (like Gerbs)
Homemade Gluten-Free Flour Blend:
- 1 cup buckwheat flour
- 1 cup brown rice flour
- ¾ cup tapioca starch/flour
- ¼ cup amaranth flour
- ½ cup sorghum, teff, or quinoa flour
Instructions
- Preheat your oven to 350ºF.
- Line 16 muffin cups with paper liners, or lightly oil.
- In a large bowl, combine the flour mix, brown sugar, baking soda, baking powder, gum, cinnamon, salt.
- In a separate bowl or pyrex measuring cup, whisk together the bananas, oil, water, and vanilla.
- Add the wet ingredients to the dry ingredients and gently stir until the batter is uniform and smooth.
- Stir in the chocolate chips.
- Using a half-cup measure, scoop the batter into the prepared muffin tins until all batter is used.
- Sprinkle the granola over the tops of the muffins to cover. Not all of it will stick – that’s okay.
- Bake for 25 to 30 minutes, or until a toothpick comes out dry.
- The muffins will keep in an airtight container for up to two days. Freeze to keep them for longer.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-banana-chocolate-chip-muffins