Gluten-Free Banana Muffins with Chocolate
Cake
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Cook Time
45 min
Servings
12
Difficulty
Easy
Prep Time
20 Min
Description
These gluten-free banana muffins are a delightful treat, perfect for a quick breakfast or a sweet snack. I've been making these for my family for years, and they always disappear in a flash! The combination of ripe bananas and chocolate chips creates a moist and flavorful muffin that everyone will love. They're incredibly easy to make, especially with the Thermomix®, and are a great way to use up those overripe bananas sitting on your counter. Plus, being gluten-free, they're a guilt-free indulgence. Enjoy these warm from the oven or pack them for a delicious on-the-go treat!
Ingredients (11 ingredients)
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3 piece medium overripe bananas
-
2 piece large eggs
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0.25 cup plain nonfat Greek yogurt
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3 tablespoon maple syrup
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1 teaspoon vanilla extract
-
3 cup blanched almond flour
-
1 teaspoon ground cinnamon
-
1 teaspoon baking soda
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1 teaspoon baking powder
-
0.25 teaspoon salt
-
0.75 cup semisweet chocolate chips
Preparation (8 steps)
Preheat the oven
Preheat the oven to 350 degrees F (175 degrees C).
Blend wet ingredients
Add 3 medium overripe bananas, 2 large eggs, ¼ cup plain nonfat Greek yogurt, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract to the Thermomix bowl. Blend for 20 Sec./Stufe 5 until smooth.
Combine dry ingredients
Add 3 cups blanched almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt to the Thermomix bowl. Mix for 10 Sek./Stufe 3 to combine.
Incorporate dry and wet ingredients
Mix the wet and dry ingredients for 15 Sek./Stufe 4. Use the spatula to scrape down the sides of the bowl and mix again for 5 Sek./Stufe 4.
Stir in chocolate chips
Remove the Thermomix bowl from the base. Stir in ½ cup of the semisweet chocolate chips by hand using a spatula.
Fill muffin cups
Divide the batter evenly between the 12 muffin cups. Sprinkle the remaining ¼ cup of chocolate chips over the tops of the muffins.
Bake the muffins
Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
Cool the muffins
Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.
Finished cooking? Great! 🎉
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Created by
Emma Hall
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Tree nuts
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