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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins {Beard and Bonnet} #gfree

Have I mentioned that I love muffins? Seriously, I love them…a lot! I could eat them everyday for breakfast, snacks and lunch on the run. I promise that you would never hear a complaint out of me. These banana chocolate chip muffins are my newest muffin obsession. Before the move I made them every weekend for almost a month. When I found myself making a batch in the middle of the week to get me through to the weekend I knew it was time to share with you here. What is your favorite muffin flavor?

Banana Chocolate Chip Muffins
3/4 cup dark brown sugar
6 Tbsp. butter or Earth Balance, softened
6 Tbsp. ground golden flax seed
1 tsp. g-free vanilla extract
2 eggs
2 cups Better Batter g-free all purpose flour or other g-free baking mix
1 tsp. salt
1 tsp. baking soda
3 ripe bananas, mashed
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat the oven to 350° F and line a muffin pan with paper liners.

Beat the sugar, butter, ground flax, vanilla, and eggs together in the bowl of an electric mixer until smooth and creamy.

Combine the flour, salt, and baking soda together in a separate bowl and stir with a whisk to combine. Add the dry ingredients to the creamed sugar mixture, 1/2 cup at a time, mixing after each addition until completely combined. *The batter will be stiff at this point. Beat the bananas into the batter with the mixer on low speed. Fold the chocolate chips and pecans into the batter. Fill the prepared muffin cups 3/4 of the way full with the batter. *My daughter likes to use our ice cream scoop for this part!

Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Comments

  1. These look soo amazing. My kind of muffin. I adore bananas and chocolate together soo much. Ok so when do we start baking our yummies and then walking half of the finish product to the other one in trade for what she made? Hahah. I think I am on to something 😉

    • Meg

      Thanks Beth, it is definitely one of my favorite flavor combos too. What a brilliant idea, I can’t wait to share yummies! So excited to have you as a neighbor.:)

  2. Martha Cover

    I am not supposed to eat eggs so I use the flax seed as my replacement. Do I add more flax seed? Think it could get rather gummy. Thanks Martha

    • Meg

      Martha, I wouldn’t add any more flax. I would simply substitute the eggs with 2 flax “eggs” and then add the remaining ground flax to the batter as described in the recipe. I have never tried it this way, but would love to know how it turns out!

  3. Judy

    I do not follow a gluten-free diet, but decided to try this recipe anyway since I love the combination of bananas and chocolate. I used non-gluten free ingredients and the recipe came out perfect. The muffins are moist and not too sweet. The flax gave the muffin a nice hearty taste. I love chocolate, so I added 1 cup of chocolate chips.

    • Meg

      Judy, I am so glad that you enjoyed them and am really glad to know that they turned out great even without the use of g-free flour!

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.