Gluten-Free Banana Muffins

Feb 11

Ingredients

Dry Ingredients

• 1 1/2 cups gluten-free flour (I used Bob’s Red Mill)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp sea salt

Wet Ingredients

• 3 large ripe bananas, mashed

• 1/3 cup melted butter

• 1/2 cup sugar

• 1 egg

Optional

• Chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.

2. In a medium bowl, whisk together all dry ingredients.

3. In a separate large bowl, mash the bananas. Add melted butter, sugar, and egg, mixing well.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5. Fold in chocolate chips if desired.

6. Divide the batter evenly among the muffin cups.

7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Let cool before serving. Enjoy!

Note: This recipe can also be made into a loaf or a cake. Adjust baking time as needed.

Jayshree Asnani