Finding recipes that taste good when first going gluten free can be a bit of a challenge. It takes a little while for the palette to adjust from wheat based to gluten free. This recipe for delicious gluten free banana chocolate chip muffins is newbie and kid approved! These muffins are the perfect gluten free kids snack option.
When Lydia was first diagnosed with Celiac, she burst into tears, exclaiming “I don’t want to eat cardboard!” Josh had been diagnosed a few years prior and he would often joke with friends that some gluten free foods tasted like cardboard especially gluten free pizza at the time. Well, Lydia picked up on that and her little brain took it literally, LOL!
We had our work cut out for us because of this misunderstood joke. It took much trial and error to figure out foods that Lydia was willing to eat. She was a terribly picky eater and now we couldn’t give her several her favorites in the same format.
Thankfully Grandma came to the rescue! She showed up on our doorstep with these gluten free banana chocolate chip muffins as a snack and Lydia was thrilled. The muffins became a staple for quite awhile and were the perfect item to send along in a school lunch as Lydia wouldn’t eat gluten free bread at the time.
The recipe sort of faded from our regular rotation, but I made it recently for her. She was shocked that I hadn’t made such delicious muffins for her in so long! She has been having these gluten free muffins as an after school snack this week.
Gluten Free Banana Chocolate Chip Muffins
INGREDIENTS
- ½ cup butter or baking margarine
- 1 cup sugar
- 1 cup mashed ripe banana
- 2 cups gluten free flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ¼ cup sour milk (take ¼ cup milk and add 1 tsp of vinegar)
- 2 eggs
- 1 tsp vanilla
- 1 package chocolate chips
STEPS
- Mix all ingredients in list up to sour milk together for 2 minutes in a mixer
- Add eggs and vanilla, mix for an additional 2 minutes
- Stir in chocolate chips
- Fill muffin liners 2/3 full
- Bake at 375 degrees for 25 minutes
- Yields approx. 20 large muffins
MODIFICATIONS/OPTIONS
- Our favorite gluten free flour is the Robinhood. You can get it here!
- Don’t be scared of the sour milk, the vinegar is a simple trick and adds a unique element to the muffins
- Parchment muffin liners or silicon muffin cups make the muffins a breeze to extract. Get your parchment liners here. Get your silicon baking cups here.
These wonderful muffins can be viewed like little individual servings of banana bread! During the weeks, when we get overripe bananas, I remove the skin and throw them in a Ziploc bag in the freezer. Voila, mushy overripe bananas are ready whenever I want to bake these muffins.
We hope you love these gluten free banana chocolate chip muffins as much as Lydia does. I have to admit I forgot how delicious they were as well. They will definitely be returning to our baking rotation!
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