Description
Imagine sinking your teeth into a warm and soft gluten-free banana walnut muffin. Each bite is a comforting blend of ripe bananas, gently folded into a light, gluten-free batter and sprinkled with the earthy richness of walnuts. Finished with a sweet surprise of chocolate chips on top – pure joy in every bite.
Ingredients
Dry ingredients
- 2 cups gluten-free flour (see notes)
- 2/3 cup coconut sugar (see notes)
- 2 teaspoons baking powder
Wet ingredients
- 1 and 1/2 cups overflowing mashed ripe bananas (see notes)
- 2 large eggs, beaten
- 1/4 cup olive oil
- 1 tablespoon vanilla extract
- 1/2 cup walnut pieces
Top with chocolate chips (see notes)
Instructions
-
Preheat the oven to 350 F and grease a 12-cup muffin pan.
-
Mash the bananas.
-
Beat the eggs.
-
In a medium-sized bowl, mix the dry ingredients (gluten-free flour, coconut sugar and baking powder).
-
In another medium-sized bowl, mix the wet ingredients: mashed bananas, eggs, olive oil and vanilla extract.
-
Slowly pour the wet ingredients over the dry ingredients and mix.
-
Mix in the walnut pieces.
-
Pour the batter into the greased muffin pan.
-
Add chocolate chips on top of each muffin.
-
Bake for approximately 30 minutes until an inserted toothpick comes out clean.
-
Allow the muffins to cool before you remove them from the pan.
Enjoy!
Notes
This is my absolute favourite gluten-free flour
The muffins are mildly sweet. If more sweetness is needed, add a couple more tablespoons of coconut sugar.
You’ll need 2-3 bananas depending on how big they are. Two bananas if they are big, three bananas if they are smaller in size.
Use your favourite chocolate chips (milk, semi-sweet or dark). I like to use a mixture of sweet and semi-sweet chocolate chips.
This is my favourite silicone muffin pan. It’s sturdy, the muffins cook evenly and pop out easily once cooled.