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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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July 21, 2014

Gluten Free Banana Chocolate Muffins

The past few days, here in northern California, has been overcast, showery and a humid 70 degrees.  It NEVER showers in July in our part of northern California.  I kinda liked it though.  Put me in the baking mood!  Gluten Free Banana Chocolate Muffins was what I came up with.

I'm not normally a "gluten free" kids are not gluten free, my husband is not gluten free but I do have friends and family who are. 

Although the thing that inspired me to come up with a new gluten free muffin recipe was actually the fact that I despise wasting food.  I had a few brown bananas on hand and I love banana bread.  I also had this in my cupboard...

Bob's Red Mill whole grain Brown Rice Flour.  Not sure why.  It's been in my cupboard for a while now so I decided to go bananas and bake some gluten free banana chocolate muffins to see if anyone in my family would notice.  Normally they would, but these muffins were THAT good.  

Okay, here's what you need for success....

Gluten Free Banana Chocolate Muffins

1 1/2 cups Bob's Red Mill whole grain brown rice flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
3 large very ripe bananas
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/3 cup coconut oil
3/4 cup chocolate chips
Preheat oven to 350.  Coat muffin pan with non stick cooking spray or use paper muffin liners.  Measure flour and mix together with baking powder, baking soda and sea salt; set aside.

Combine bananas, sugar, egg, coconut oil and vanilla extract in large bowl.  Mix in flour mixture, little by little, in thirds.  Mix in chocolate chips.  Using a ice cream scoop, scoop batter in to muffin tin.

Bake for 23 minutes.  Enjoy!
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