Small Batch Gluten-Free Banana Chocolate Chip Muffins- Recipe





This is a fun recipe. I supplied a few different options so it can be switched depending on what other allergies you all have. Enjoy!


1 ¾ cups Pamela’s Baking & Pancake Mix
¼ cup melted butter or oil (or replace with applesauce)
½ cup milk (or soy or rice milk)
½ cup sugar (or honey)
1 egg
1 teaspoon vanilla
1 cup very ripe mashed bananas
¼ cup chopped walnuts, optional
1 cup REFRIGERATED gluten-free chocolate chips

Yield: approximately 7 muffins ( small batch so we aren’t so tempted to pig out!)

1. Mix all ingredients together.
2. Fold in the COLD choc. chips and walnuts last.
3. Spoon 2/3 full into greased muffin pan (or use paper muffin cups).
4. Bake in preheated 350 degree oven for approximately 20-25 minutes.


Miranda Jade Turbin



From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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