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Hey you! Yeah you! How many bananas do you have sitting in your freezer waiting to be used? Probably enough for some banana muffins! So why don't you take them out to defrost and get ready to make the yummiest banana muffins ever! Walnuts & chocolate chips are optional but always encouraged!
Pro tip: If you want extra fluffy, moist muffins, leave a few of the muffin tin spaces open and fill them halfway with water!
Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 45 minutes
Ingredients:
2 cups Gluten Free Flour
1 tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
1 tsp Cinnamon
5-6 very ripe Bananas, mashed
½ cup Granulated Sugar
2 Eggs
½ cup Butter, softened
2 tbsp Milk of choice
½ tsp Vanilla
1 cup Chocolate Chips
1 cup Walnuts, chopped
Optional: Turbinado Sugar & Cinnamon
Preheat your oven to 350F and grease your muffin tin.
In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk and set aside.
In a smaller bowl, whisk butter & sugar until combined. Add in eggs one at a time followed by the milk, vanilla and mashed banana. Mix until all ingredients are incorporated.
Fold the banana mixture into the flour mixture until combined. Add in your walnuts and chocolate chips.
Scoop roughly a third of a cup of batter into the muffin tin for each muffin. Sprinkle Turbinado sugar and cinnamon on top.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the muffins cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze immediately if you do not plan on eating them right away.
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