One of my favorite things to do is whip up a quick batch of gluten free banana chocolate chip muffins for the family. My four year old just loves them, and it’s a great way to use up over ripe bananas. I also like that the muffins can be frozen for later use.
If you’re new to the gluten free lifestyle, it helps to freeze your bread products, if you don’t eat them right away. Without the gluten, breads just don’t last as long. So, we have a few fresh hot muffins right out of the oven with butter and honey, and the rest we freeze. Then when we need a quick snack, or breakfast, I just pop them in the microwave for a minute and voila….instant yummy goodness.
This gluten free banana chocolate chip muffin recipe is really easy, and I’ve included my all purpose flour mix recipe that I use in them. You can substitute another all purpose flour mix if you would like. Just make sure it doesn’t have the xantham gum already added.
I love using lemon oil in my muffins. It gives them a luscious flavor that you just don’t get with other oils. But you can use whatever lighter oil you have on hand. Between the coconut milk and lemon oil you have a match made in heaven.
Lastly, I like to spray my muffin tin with coconut oil. I find that the muffins come out smoother, and more intact than when I used cupcake liners. I hope you enjoy this recipe as much as my family does. What’s your favorite muffin recipe?
Much happiness & abundance,
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