This Soft and light Chocolate Chip Banana Muffin is a gluten-free simple recipe for those who are in a gluten free diet, but can also be easily converted to regular muffin for non-gluten free eaters. Whichever team you belong, I got you covered guys.
Ingredients
- 1/3 cup mashed Banana
- 1/4 cup Greek Yogurt
- 3/4 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 3 tbsp Brown Sugar
- 2 tbsp granulated Sugar
- 1 Egg – room temperature
- 1/4 cup Almond Flour
- 3/4 cup Brown Rice Flour (Gluten Free)
Instructions
- Pre-heat the oven to 400F. Line a muffin tin with muffin liner or spray with oil.
- In a small bowl, mash the banana. You can use a fork or immersion blender to do this. Add in yogurt, vanilla extract and baking soda. Set aside while you make the muffin batter.
- Beat sugar and egg until pale in color and smooth and runny consistency. Like this. Gluten Free Muffin Batter
- Add in banana mixture and mix until just combined.
- Add almond flour, brown rice flour and salt and mix just until combine.
- If you want to add any chocolate chips or chopped nuts, this is when you can do it. Add and manually mix just to combine. I kept this version plain and simple, no additional mix in.
- Divide the batter into 6 regular muffin tin with muffin liner.
- Bake at pre-heated 400F for 5 minutes then lower the temperature to 350F and bake for another 18 minutes. That would be a total of 23 minutes.
- Remove and transfer in a cooling rack.
