Gluten-Free Banana Chocolate Chip Muffins

Banana chocolate chip muffin

I try and offer options for substitutions for those that may are allergic to dairy, eggs or have a sensitivity to sugar.

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 ( * see substitution list below)
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

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.

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.

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About Us

My celiac story sparked a quest for gluten-free wellness and mindful living. Science and intentional habits unlocked a healthier me. I’m thrilled to share tips to help you thrive. Gluten-Free Help offers practical solutions and tasty recipes to optimize health through mindful choices. Read more About Tina Turbin.