Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
2. Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. Mix Wet Ingredients
In a large bowl, whisk mashed bananas with sugar until well combined.
Add eggs, oil (or butter), milk, and vanilla, mixing until smooth.
4. Combine
Add the dry ingredients to the wet ingredients and gently mix just until combined.
Fold in the chocolate chips.
5. Bake
Divide batter evenly among muffin cups, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Gluten-Free Muffins
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Use very ripe bananas for the best sweetness and moisture.
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Don’t overmix — this keeps the muffins light and tender.
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Muffins freeze well for up to 3 months.
Go to the next page to get the Amount Per Serving
