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Gluten Free Raspberry Chocolate Chip Banana Muffins
Prep time
Cook time
Total time
Easy gluten free raspberry chocolate chip banana muffins
Author: Jan Withington
Recipe type: Dessert
Serves: 12 muffins
Ingredients
- 2 and ½ cups Bob's Red Mill 1 to 1 Baking Flour - gluten free
- 1 teaspoon Arm & Hammer baking soda - gluten free
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup raw honey - naturally gluten free
- ½ cup brown sugar, loosely packed
- 2 very ripe bananas, mashed
- ¼ cup Greek yogurt
- 1 large egg, beaten
- ¾ cup milk
- ½ cup semi-sweet chocolate chips
- 1 and ½ cups fresh raspberries or frozen
Instructions
- Preheat oven to 350Ā°F. Grease a 12-count muffin pan with cooking spray or if using liners (muffins will stick to liners if not greased).
- In a large bowl, mix the flour, baking soda, salt, and cinnamon together. Set aside.
- In a separate bowl, whisk the honey and brown sugar together, it will be thick and lumpy. Mix until lumps dissolves. Add the mashed banana, yogurt, and beaten egg. Pour the wet ingredients into the dry ingredients. Gently fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips and the raspberries last. Be very gentle not to dye the batter from the raspberry. Try to not over mix.
- Divide the batter between 12 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired. Bake for 18-20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
- Allow the muffins to cool for few minutes in the muffin pan, then transfer to a wire rack to cool. Yum!
