Gluten-Free Banana Chocolate Muffins

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Oil or butter muffin tins.

3. 3

   Sift the dry ingredients into a large bowl.

4. 4

   Pour in any bits that remain in the sifter.

5. 5

   In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy.

6. 6

   Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas.

7. 7

   Add the dry ingredients and mix at low speed or whisk gently until combined.

8. 8

   If using a mixer, scrape down the sides of the bowl and the beaters.

9. 9

   Fold in the chocolate chips.

10. 10

    Using a spoon or ice cream scoop, fill muffin cups to the top.

11. 11

    Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched.

12. 12

    Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack.

13. 13

    I like these best served warm, but if they dont release easily allow them to cool, then remove from the tins.

* Per serving · 4 servings · Values may vary.

No additional tips available.