Gluten-Free Chocolate Banana Muffins
Gluten-Free Chocolate Banana Muffins are super moist, soft, and chocolaty. Full of banana flavor and are delicious!
Ingredients
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 egg
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 bananas
- 3/4 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (180°C). Line 10 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, almond flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
- Mix the egg with brown sugar, oil, and vanilla extract until smooth.
- Pour into the dry mixture along with the milk and mix until just incorporated.
- Fold in the mashed bananas and 1/2 cup of chocolate chips/ chunks.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Topped with the remaining chocolate chips/chunks.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before removing.
Notes
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.