We have made a lot of muffins in my kitchen; even the Easy Add-In Anything Muffins that I posted a few weeks ago.
For gluten-free muffins, there is not a whole lot good about them.
They get dry, they are heavy and sometimes tasteless. We’ve made banana muffins before, and they were nothing special, but then we added in some nuts and some chocolate chips. And we get the motherload of goodness!
The combination of the chocolate and the banana makes for a very moist and delicious muffin. Nobody likes a dry muffin, but with this recipe even after a day or two, they are still holding their goodness and moistness.
But I will warn you…after making these, you will want to make another batch as soon as you taste them.
These are now a favorite in my kitchen, and I am sure they will be a hit in your as well.
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½ Cup butter
1 Cup sugar
1 Tsp Vanilla
½ Cup milk
2 Tsp Argo baking powder (aluminum-free)
½ Tsp salt
2 ripe bananas
1 Cup chocolate chips
¾ Cup finely chopped walnuts
Preheat oven to 375 degrees.
Cream together the butter and sugar, and then add to the mixture the eggs, vanilla, and milk. Mix.
Sift together the flour, baking powder, and salt to the mixture.
Mash the bananas, but leave a few chunks. Tastes better that way. Add bananas, chocolate chips, and nuts to the mixture and gently fold together.
Line a muffin pan with cute muffin papers. Or boring ones, up to you 😊 or you can spray the pan with some Olive Oil Spray.
Fill the cups with ¾ of batter. Bake for 20-25 minutes. Makes just over a dozen muffins.