What's the key to well-rounded nutrition?
And so I try to feed my family a variety of whole grains — not just wheat, wheat, wheat. We are not a gluten-free family, but I use many gluten-free flours when baking muffins, quick breads, pancakes, and waffles. It has opened up a new world for us. A delicious world!
And now, after a lot of reading, finessing, adjusting, and experimenting, I have finally achieved non-crumbly, non-bitter, nutritious gluten-free muffin success. 😉 My family was delighted, and I know you will be too!
Chocolate Chip Banana Muffins (Gluten-Free)
Adapted from Nourishing Traditions.
- 1-1/2 cups sweet brown rice flour (or here's whole grain so you can grind your own)
- 1-1/2 cups combination of gluten-free whole-grain flours (I use 1/2 cup millet, 1/2 cup buckwheat, and 1/2 cup corn or amaranth)
- 2 cups whole milk kefir or yogurt
- 2 eggs, lightly beaten
- 1 cup mashed banana
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 3 tablespoons melted butter
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 3 to 4 tablespoons freshly ground chia seeds
- 1/2 cup shredded coconut
- 3/4 cup chocolate chips
Makes 18 to 20 muffins.
Stir all flours together and mix with the kefir or yogurt. Cover bowl and let soak overnight, 8 to 12 hours.
The next day, preheat your oven to 350 degrees Fahrenheit. Mix lightly beaten eggs with mashed banana, syrup, vanilla, and melted butter. Sprinkle sea salt, baking soda, chia seeds, and shredded coconut over the top of the wet ingredients. Stir until just mixed. Add chocolate chips and stir until fully incorporated. Let muffin batter sit for about 15 to 30 minutes before cooking, so chia seeds have time to fully absorb into the batter.
Grease muffin pan(s). Fill muffin molds about 3/4 of the way. Bake 18 to 20 minutes, until golden brown on top.
Serve these delicious, nutritionally-robust muffins warm, topped with butter or peanut butter. You can even add banana slices to the top to enhance that banana flavor! Yum!
These muffins freeze very well and can be easily reheated on a cookie sheet at 325 degrees Fahrenheit for about 20 minutes. They're perfect for a warm, easy breakfast or snack!
Does gluten-free baking (or baking, in general) intimidate you? I'd love to hear about your (baking and eating) experience with these chocolate chip banana muffins!
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