Here’s a sweet treat that makes a welcome addition to any meal. It’s also wonderful on its own as a snack or quick breakfast. When you have bananas that are over-ripened and need to be used up, these muffins are a great option.
Ingredients:
- 1 cup sugar
- 1/3 cup butter, softened
- 2 eggs
- 3 ripe bananas
- 1/3 cup water
- 1 2/3 cup all-purpose flour (can substitute Pillsbury Gluten-Free All Purpose Flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips
Directions:
- Heat oven to 375 degrees. Spray standard-size muffin pan with spray oil, or use cupcake papers.
- Beat sugar and butter in mixer on medium speed.
- Add eggs. Beat until blended.
- Add bananas and water; beat until smooth.
- Stir in remaining ingredients except chocolate chips just until moistened; stir in chips.
- Scoop into muffin pan, about 3/4 full.
- Bake 18 minutes or until toothpick inserted in center comes out clean.
- Cool in pan a few minutes. Remove muffins from pan and cool on rack.
Makes about 18 muffins.
Pictured with:
Homemade shake-n-bake chicken
Easy roasted baby potatoes
© Michelle Rogers, Inc.
This post contains Amazon affiliate links.
Few of my friends are gluten free. Always looking for new recipe to serve for them. Going in my recipe file
Thanks, Candy! 🙂
Banana muffins are seriously my favorite!! Though I have never had them gluten free.
Thanks, Angela! I recently started substituting Pillsbury gluten free flour for regular flour in some things, and found it works great with muffins and cakes.
Wow !!! These look amazing I love muffins can’t wait to try this out ASAP.
These would be great for breakfast!!! Thanks for sharing!
Thanks, Cori!
*thumbs up* for making banana muffins so much better with chocolate!
Thanks so much, Shelly! I love anything with chocolate 🙂
How many calories per muffin?
Hi Linda! I haven’t calculated that yet.