A delicious gluten-free recipe for banana muffins made with a blend of gluten-free all-purpose flour and oat flour, Greek yogurt, ripe bananas and coconut oil.
1cupgluten-free all-purpose flourKing Arthur brand recommended
¾cupoat flourmade with certified gluten-free oats
¾cupbrown sugar
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
1egg
¼cupcoconut oilmelted and cooled (you can also use melted butter here)
¾cupplain full-fat Greek yogurt
1teaspoongood quality vanilla extract
¾cupsemisweet chocolate chipsor 60% cacao (regular or mini chips)
Instructions
Preheat oven to 350 degrees.
In a large bowl, combine all dry ingredients, including sugar.
Whisk until well mixed.
In the bowl of an electric mixer, combine banana, vanilla, egg, coconut oil and yogurt.
Make sure that the coconut oil isn't warm or it will solidify in chunks in your batter.
It must be soft but make sure it has completely cooled before adding to your mixer.
Mix until well incorporated on medium speed.
Stir in flour mixture and chocolate chips. Spray muffin pan with cooking spray.
Fill 16 muffin cups with batter.
Bake for 20-25 minutes until toothpick comes out clean. Check muffins at 20 minutes and bake a little bit longer, if necessary, since oven temperatures can vary.