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Banana chocolate chip muffins (regular + gluten free)

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Banana Chocolate Chip Muffins - www.MichelleRogers.fit

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.

Tip: Use an ice cream scoop
Tip: Use an ice cream scoop

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.

Banana Chocolate Chip Muffins - www.MichelleRogers.fit

Pictured with:
Homemade shake-n-bake chicken
Easy roasted baby potatoes

© Michelle Rogers, Inc.

This post contains Amazon affiliate links.

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Comments

    • 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.