I just found the yummiest gluten free banana chocolate chip muffins. Even my picky eaters gave it a thumbs up. I can’t stop eating them.
Surprisingly I found on Betty Crocker’s website. Here is the link
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 cup potato starch flour
- 1/4 cup sweet white sorghum flour
- 1/4 cup garbanzo and fava flour
- 1/2 teaspoon xanthum gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup canola oil
- 1/4 cup vanilla almond milk
- 1 cup mashed ripe bananas (2 medium)
- 2/3 cup packed brown sugar
- 2 teaspoons pure vanilla
- 1/2 cup miniature semisweet chocolate chips
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- Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).
- In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
I am sharing this recipe on Gluten Free Wednesdays.
Ligia
