Ingredients
Dry Ingredients
- 1 ½ cup gluten-free flour, 1-to-1 baking flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut sugar
Wet Ingredients
- 2 whole eggs, at room temperature
- ⅓ cup melted butter
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed banana, about 3 medium bananas
Add-ins
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F and line a muffin pan with paper liners; set aside.
- Mix Dry Ingredients: In a mixing bowl, combine gluten-free flour, baking powder, baking soda, and salt thoroughly.
- Combine Wet Ingredients: In another bowl, whisk together the coconut sugar and eggs until well blended. Slowly incorporate the melted butter, Greek yogurt, and vanilla extract. Finally, stir in the mashed bananas until the mixture is smooth.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture, mixing just until there are no lumps. Carefully fold in the chocolate chips without overmixing.
- Portion Batter: Using an ice cream scoop, equally divide the muffin batter into the prepared muffin liners, filling each about ¾ full.
- Bake Muffins: Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for at least 10 minutes before serving. Enjoy warm or at room temperature.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- You can substitute Greek yogurt with dairy-free yogurt to make it dairy-free.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure to use gluten-free baking flour specifically designed as a 1-to-1 substitute to ensure proper texture.
- For a vegan version, substitute eggs with flax eggs and use dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakery/Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
