Banana Chocolate Chip Muffin

I feel as if I have perfected muffin baking and that is a huge score for a non-baker! Much thanks must be given to Wildtree for their simple, gluten free mix which is filled with lots of nutrient dense ancient grains. After a little experimenting, I have figured out how to bake them without eggs or dairy and no one can tell the difference! This recipe is easily adapted to Pumpkin Muffins as well but be mindful which mix I reference - the recipe differs.

Banana Chocolate Chip Muffins

(with crispy cinnamon sugar tops)

1 box Wildtree Gluten Free muffin mix

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 or 2 ripe bananas, mashed (if they do not equal 3/4 cup - top off rest of measurement with unsweetened apple sauce)

1/3 cup chocolate chips

3 1/2 TBSP Wildtree Butter GSO

1/2 cup rice milk

cinnamon sugar for muffin tops

Pre-heat oven to 350 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl, until the batter starts to thicken slightly. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 25 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find that baking these muffins without the eggs requires a little extra time. Just be sure the tops are starting to brown and the muffin is springy when touched. Super delicious!

Banana Chocolate Chip Bread

I have been on the hunt for recipes that our safe for our family...that means no wheat, egg, dairy or yeast to name a few things. At first glance, it's not the easiest endeavor, but I have been fortunate to find some amazing people writing incredible blogs chock full of yummy recipes and advice. Gluten Free Goddess is one of those people I recently stumbled upon and I have made her delicious Banana Chocolate Chip Bread recipe twice...in two days! I think it's safe to say my family loved this recipe and didn't miss any of the typical ingredients we used to use.

Banana Chocolate Chip Bread Recipe

Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan.

Combine in a large bowl:

3 ripe bananas, mashed (about 1 cup puree)

1/3 cup Wildtree Butter Grapeseed Oil

1 cup brown sugar

2 tsp vanilla extract

Whisk together in a separate bowl:

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

1 tsp baking soda

2 1/2 tsp baking powder

1/4 tsp sea salt

1 TBSP arrowroot starch

1/2 tsp xanthan gum

1 rounded tsp cinnamon (I used a little extra!)

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in:

1/2 cup chocolate chips (or use chopped walnuts or pecans instead)

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).

Read the original post: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz1Qo64Ullw