Go Back
–+ servings
Chocolate Chip Muffins
Print Recipe
4.50 from 4 votes

Gluten-Free Chocolate Chip Muffins Recipe

Prep Time15 mins
Cook Time20 mins
Cool Time15 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 4 Muffins
Calories: 210kcal
Author: Natalia Mantur

Ingredients

  • ½ ripe banana
  • 3 tablespoons (45 g) unsalted butter or dairy-free buttery sticks, softened
  • 1 large egg
  • Seeds scraped from 1 vanilla pod
  • 4 tablespoons (32 g) powdered sugar
  • ¾ cup (90 g) gluten-free all-purpose flour
  • ¼ teaspoon (1 g) baking powder
  • ⅓ cup (60 g) chocolate chips (regular or dairy-free)
US Customary - Metric

Instructions

  • Preheat the oven to 355°F. Line 4 or 6 muffin cups with paper liners.
  • Place peeled banana in a medium bowl and mash it well with a fork. Add butter, egg, vanilla seeds, and sugar, and mix well with a hand mixer, around 2-3 minutes. Place a fine-mesh strainer over the bowl and add flour and baking soda to the strainer. Sift dry ingredients into the wet and mix again, until the batter is sticky and has no lumps.
  • Stir in the chocolate chips and mix until just combined.
  • Spoon the mixture evenly into the paper liners and bake for 20 minutes or until a toothpick comes out clean and the muffins are golden brown in color. Cool on a wire rack for 15 minutes, then serve.

Notes

Tip: These muffins freeze beautifully! Place them in an airtight container or freezer bag and keep frozen for up to 3 months.

Nutrition

Calories: 210kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 44mg | Potassium: 68mg | Fiber: 3g | Sugar: 10g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg