I had 4 overripe bananas, but I’ve never made a gluten free banana bread before. Muffins have to be easier, right? And require a shorter baking time? So I asked Google about it and found way too much information and recipes with too many ingredients or recipes that I didn’t have all the ingredients, or recipes that use ingredients that I won’t eat, so I did what I always do in this situation and find one close to what I want and substitute things. Here is my version, and it conveniently makes 12 muffins:
4 Extra Ripe Bananas
2 Tbsp. Milk
1/2 Cup Coconut Oil, melted (can do half butter, half coconut oil, or all butter if you like)
1/2 Cup Maple Syrup (only the real stuff, not the kind that comes in a lady shaped bottle)
2 Tsp. Vanilla Extract
1/2 Cup Coconut Flour
1 Cup Sorghum Flour
1 Cup Brown Rice Flour (you could probably do 1 1/2 cups rice flour and 1/2 cup of tapioca flour if you don’t have sorghum)
4 Tsp. Aluminum Free Baking Powder
1 Tsp. Cinnamon
4 oz. Chocolate Chips (we use Enjoy Life Mini Chocolate Chips)
Preheat oven to 350 (or convection oven 325).
Butter your muffin pan, or use silicone baking cups.
In a large bowl, add your bananas and milk. Mash with a fork until smooth.
Add the rest of the wet ingredients to the bananas and stir until smooth.
In a medium bowl, stir your dry ingredients together.
Add your dry ingredients to your wet ingredients and stir until almost all of the lumps are gone.
Scoop into your baking cups. Don’t be afraid to let the batter stack up taller than the edges of the cups. They won’t rise much more than this during baking. Should look like this:
Eat them. If you have the willpower to let them sit there until they cool a little bit, even better, but for those of us that don’t, just wait until you can comfortably hold them and dig in!