Monday, August 12, 2013

Banana Chocolate Chip Muffins

When I hear "gluten-free" I think: "NOT normal!"
"Gritty." "Bean-flavored." "Rice-like." "Dense." ... and then I sing
this little song I wrote called "Ode to Wheat" with a tear in my eye.
Not really. But it's pretty bad.

It is rare, but it happens, that I come across a product or recipe
that actually "does it" for me. This is one of them. So I have to share!

Dear Wheat, I miss you and think of you every day.
But these little muffins are gonna give you a run for your money.
Because they are good. Capital G...OOD!


2 very ripe bananas
1 egg
2 tbls. melted butter (Earth Balance works well for non-dairy)
1/2 C. sugar
3/4 C. all-purpose gluten free flour blend (I use Bob's Red Mill)
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. xanthan gum
dash of vanilla

1/2 C. chopped chocolate chips

Mix well and pour batter into a paper lined muffin pan.
Sprinkle the chopped chocolate chips on top before baking
at 350 degrees for 15-18 minutes.

I promise this recipe will fool any wheat lover.
Just don't tell them you used bean flour and I'm sure
you'll have fans on your hands!!!

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before you go! My girl, Amy Zucco, has hooked up my readers!

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  1. I'm baking this right now! They are in the oven!!

    1. Woohoo! Oh man they are sooooo good warm!!!! I'll be right over!

  2. Oh man! These are the best, I mean beast GF muffins I've ever made. Thanks!

  3. But I have to say, I would quadruple this recipe next time I make them. I've eaten half already and have to keep reminding myself how much I love my kids not to eat the ones I'm trying to save for them for breakfast tomorrow.


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