GLUTEN FREE BANANA CHOCOLATE CHIP MUFFINS RECIPES

Steps:

• Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.
• In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.
• Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
• Store, wrapped, on the counter for up to three days or freeze for up to three months.

Steps:

• Preheat oven to 325°F. Line cupcake tin with liners.
• Mash bananas in a bowl, set aside.
• In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda and salt with a wire whisk. Set aside.
• In a large bowl cream butter and 1/4 cup of the sugar with an electric mixer.
• Add eggs, bananas and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
• Add flour mixture, then blend at low speed until just combined.
• Mix the cream cheese and remaining sugar.
• Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the center of each muffin and top with the remaining batter; bake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.