Tonight was as close to a miracle as I can get… my kids were helpful, kind and didn’t complain or argue once during dinner! To honor this momentous occasion, I rewarded them with a delicious treat. Ok, let’s be honest… mama wanted something sweet and this recipe fit the bill without needing a ton of work!
I found this recipe on the back of our gluten free flour bag (we use King Arthur’s Gluten Free Measure for Measure Flour – and it is HANDS DOWN the best for baking). I tweaked it some, because that’s what I do. So here is MY version of the muffins (I added chocolate chips because CHOCOLATE, and also based on their recipe I would think it would be a little dry. I have found using less flour when baking GF makes things more like gluten full flour, lol).
GF/DF Banana Walnut Chocolate Chip Muffins
2 tsp baking powder
1/4 tsp baking soda
1/2 Himalayan sea salt
1 tsp cinnamon
1/2 cup sugar
1 1/2 cups King Arthur’s Measure for Measure Flour
1/2 cup chopped walnuts
3/4 cup mini semi-sweet chocolate chips
1/2 cup vegetable oil
2 large organic eggs
1 tbsp. vanilla extract
3 mashed bananas (about 1 1/2 cups)
Preheat oven to 375 degrees F. Line muffin pan with paper liners.
Whisk dry ingredients together – baking powder, baking soda, flour, sugar, salt, cinnamon, nuts and chocolate chips.
Combine oil, eggs, vanilla and mashed bananas in separate bowl.
Mix wet & dry ingredients, stirring until mushed (technical term).
Divide batter between muffin cups (do not overfill – up to top of pan is good).
Bake 20 minutes, remove from oven and let rest 5 minutes. EAT AND ENJOY.