Sunday, September 4, 2011

Banana Chocolate Chip Muffins

The original recipe for these muffins came from For the Love of Cooking. I made a couple of slight changes just to make it gluten-free and they turned out amazing! We all loved these so I didn't waste any time sharing the recipe with you.

Banana Chocolate Chip Muffins
1 cup rice flour
1/2 cup tapioca flour
1/4 cup corn starch
1/2 tsp xanathan gum
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil (I used pureed white beans)
1/2 cup of  low fat vanilla yogurt
1 tsp vanilla extract
2 very ripe bananas
1 cup semisweet chocolate chips (I used mini chips)

Prepare a muffin tin with liners and spray with cooking spray. In a large bowl, mix the flours, corn starch, xanthan gum, baking powder, salt, baking soda, and sugars. In another bowl, mix the egg, oil, yogurt, vanilla and mashed bananas. Slowly combine the dry ingredients into the wet ingredients. Don't over mix. Add the chocolate chips and stir gently. Bake at 350 degrees for 20-22 minutes or until golden brown. Cool on a rack.

*I also did a pan of mini muffins which cooked in about 17 minutes.
**These are amazing with a little peanut butter spread on top. =)

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