Oh yes I did! The little bites are pure deliciousness. Trust me I wouldn’t make this stuff up. These did not taste gluten-free. I think they are Food Demo worthy for all of my GF friends out there.
I even put some of them in the freezer because in my experience gluten-free baked goods are only tasty for a couple of days. Hopefully the freezer will give those little muffins a second chance to make my mouth happy.
If you are
insane not a chocolate lover these are good without the chocolate chips. In fact when I make them I usually mix up the batter without the chocolate chips then scoop out half the muffins then add chocolate chips to the remaining muffin batter. Let’s face it, chocolate chips on a hot day are messy.
Gluten-Free Chocolate Chip Banana Muffins
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1 tsp xanthum gum
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 cup applesauce
- 1/2 cup turbinado sugar
- 2-3 ripe bananas
- 1 tsp vanilla
- 1/4 non-dairy milk (I used almond)
- 1 tbsp egg replacer*
- 4 tbsp water*
- 1/2 to 1 cup chocolate chips (optional) I use Enjoy Life brand Chocolate chips
- 1/2 to 1 cup of nuts (optional)
* I have made GF Apple Muffins without egg replacer and they worked just fine. You could use flax eggs if you wanted. In the GF Apple Muffins they looked and tasted good without adding either. This time I just wanted to try it. So don’t fret if you don’t have egg replacer.
- In one medium mixing bowl mix the dry ingredients (Brown rice flour through cinnamon) and set aside.
- In a large mixing bowl add applesauce and sugar and mix.
- Add mashed bananas and vanilla to the wet mixture and mix.
- In a small bowl ( I used a measuring cup) add 4 tbsp warm water and 1 tbsp egg replacer and mix until frothy.
- Add the frothy “eggs” and the plant milk then stir.
- Add the dry ingredients to the wet ingredients. Mix well, add more milk if necessary.
- Add the optional chocolate chips (or nuts) and stir well.
- Fill paper lined muffin cups until 3/4 full.
- Bake in a 350° preheated oven for 20 minutes or mini muffins for 15 minutes.
- Check for doneness by inserting a toothpick, it is done once the toothpick comes out clean.
These are best eaten the same day they are baked. They are sweet enough to be dessert but also not too sweet to pass for brunch or a snack. I love making them in the mini muffin pan, the only problem is that I pop them in my mouth without thinking about it. So good!