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.
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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.