I love trying new versions of things; there I was with some ripe bananas but my taste buds really wanted chocolate chip muffins. I have a friend who always puts chocolate chips in her banana bread. Magical idea: I combined my chocolate chip muffins with my classic banana nut muffins. Muffin heaven is here and I have a few left in my muffin jar for snacks!
They are perfect in texture, moisture and totally yummy. I put a streusel topping on them but a good measure of it fell off; do try to press it in firmly, I guess I wasn’t firm enough! They are good even without the streusel topping if you like less on top, could instead sprinkle with chunky sugar for a nice finished appearance. And if you only have one kind of chocolate chips I am sure they will still be fantastic. I just loved the contrast of big dark chips with small semi-sweet ones.
Chocolate Chip Banana Nut Muffins
2 cups brown rice flour mix (see below)
2/3 c granulated sugar or coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
¼ tsp salt
1 tsp cinnamon
3/4 c packed ripe mashed banana
½ c coarsely chopped walnuts
¼ cup mini chocolate chips
¼ cup dark chocolate chips
2 lg eggs beaten
½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent
½ c canola oil
½ cup oats
¼ cup brown sugar
2 tbsp. almond flour
½ tsp. cinnamon
2 tbsp. butter
Mix topping dry ingredients, rub butter in with your fingertips.
Heat oven to 350 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes about 16 or 17 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl.
Add bananas and walnuts; stir to coat them with dry mix, then add the chocolate and stir briefly.
Combine milk and oil. Add liquids and the two eggs to bowl. Stir on low until well blended.
Fill muffin pans 2/3 full. Sprinkle with topping and press in carefully. Bake 20-24 min until golden brown. Do not overbake or they get dry. Remove from oven and let cool 2-3 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks. They keep in my ceramic muffin/cookie jar for a few days.
Brown Rice Flour Mix *same as King Arthur’s GF flour blend
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
Note: This muffin recipe is my version of the muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.