Banana Chocolate Chip Muffins

Posted on 07/29/2009 01:05 pm by Laurel

This batter can make 12 muffins or 1 loaf pan. We usually make the muffins because they travel well for a packed lunch or breakfast.

1 3/4 c. Arrowhead Mills Gluten Free All Purpose Baking Mix (Namaste brand is also good)
1/2 tsp. baking powder
2 tsp. ground flax seed
1/2 c. chopped nuts and/or lactose free chocolate chips
1 egg
1/4 cup oil
1/4 cup plus 2 Tbsp. honey
3/4 cup mashed well-ripened banana
1 tsp. vanilla

Mix dry ingredients in a medium bowl; form a well in the center. Blend liquid ingredients in a separate bowl, then pour into the well in the dry mix and stir till combined. Spoon into greased muffin tin or loaf pan. Bake at 350 degrees, about 22 minutes for muffins, or 40 minutes for bread, till toothpick comes out clean. Let sit for about 5 minutes before removing to rack carefully– this has a more tender crumb than wheat flour, so will crumble more easily.

**This flour browns more quickly also; lay a sheet of foil over the top during the last 5 minutes of baking to keep it from getting too brown.