Gluten Free Almond Butter Chocolate Chip Banana Muffins
 
Prep time
Cook time
Total time
 
Soft and tender gluten free banana muffins with a subtle almond flavor. Mini chocolate chips make these muffins a real treat!
Author:
Recipe type: Breakfast
Serves: 18
Ingredients
  • ½ cup butter, room temperature
  • ½ cup almond butter
  • ½ cup honey
  • ½ cup brown sugar
  • 3 eggs
  • 1 cup mashed bananas (about 2)
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ cup brown rice flour
  • ¾ cup potato starch
  • ¼ cup tapioca starch
  • ¼ cup sweet sorghum flour
  • ¼ cup gluten free oat flour
  • 1 cup semi-sweet mini chocolate chips
Directions
  1. Preheat oven to 350 degrees and line muffin tins with paper liners. Set aside.
  2. In a large mixing bowl, whip together butter and almond butter. Add honey and brown sugar and cream on medium speed until smooth. Add eggs one and a time until incorporated. Add mashed bananas, almond extract, and vanilla extract and mix on low until evenly incorporated.
  3. In a separate smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, brown rice flour, potato starch, tapioca starch, sorghum flour, and gluten free oat flour.
  4. Add dry ingredients to wet ingredients and mix on low until smooth. Add 1 cup of semi-sweet mini chocolate chips and fold into batter.
  5. Fill muffin tins ⅔ way full and bake at 350 degrees for 20-22 minutes or until tops spring back at touch of a finger and toothpick inserted into center of muffins comes out clean with few crumbs.
  6. Immediately remove muffins from muffin tins and allow to cool on cooling rack. Serve slightly warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-almond-butter-chocolate-chip-banana-muffins/