Chocolate Chip Banana Nut Muffins
I have been on a HUGE banana kick for the last few months. I think it may be because I’ve cut out so much sugar and carbs from my diet due to my diabetes diagnosis this past summer. The natural sugar in the bananas means that I don’t need to add much sugar to my recipes when I’m using them. In some recipes, I’ve actually reduced the amount of sugar since I’ve eliminated most sugar from my diet.
Today, I decided that I had a few things in the kitchen that I needed to use or toss before leaving for our Christmas trip. I had nearly a quart of buttermilk and some overly ripe bananas. So, what was I inspired to do? There was nothing to do but to make Chocolate Chip Banana Nut Muffins. After all, I would much rather eat my groceries than throw them out! Plus, I will have yummy, Gluten-Free goodies to take with us on our trip.
I’ve made Banana Nut Bread and Muffins over the years, but until today I’ve just used my Gluten Free Bisquick to make them. Today, however, I took a little more time to research whether or not I needed to use xanthan gum. I decided to go ahead and add the xanthan gum to my Chococolate Chip Banana Nut Muffins. Oh my goodness! These are the BEST gluten free muffins that I have EVER made! I’ve pretty much decided that if I’m using my Gluten Free All Purpose Flour Substitute for anything other than frying that I will be adding xanthan gum to it.
What does xanthan gum do? It helps bind the grains together so your breads aren’t as coarse and crumbly. My daughter who eats both gluten free and regular grains was surprised when I told her that the Chococolate Chip Banana Nut Muffins were gluten free.
The recipe below is based on a recipe from Betty Crocker, but I did make a few changes. I used my normal Gluten-Free All Purpose Flour and added xanthan gum. It’s much cheaper to make my own blends than to buy the premade blends. I can also make it preservative free, which isn’t always a guarantee with the premade mixes. The other great thing about using my blends is that I know exactly how old it is, no worries about something that has sat on a shelf for no telling how long!
I absolutely LOVE this recipe so much that I now keep muffins in my freezer almost all the time! After the muffins cool, I place them in freezer containers. When I want them, I wrap them in a wet paper towel and microwave them for about 10-15 seconds per muffin. I know they’re perfect when the chocolate chips are slightly starting to melt.
No matter what type of flour blend you use to make these muffins, I’m sure you’ll love them as much as I do. Leave me a comment and let me know what you think about them.
FYI – If you feel like the batter is too dry or thick, add some more buttermilk. Each time I make these, I seem to add more and more buttermilk and love them more and more. 😉 Of course, it’s one of those trial and error things. You’ll have to experiment and determine what works best for you.
Since becoming diabetic, I’ve relied more and more on my Good Cook Whoopie Pie Pans for baking. Even though I call these muffins, they were baked in the mini muffin pans and the whoopie pie pans. Using the whoopie pie pans, it takes three to four of these “muffin tops” to equal a full size muffin. Even though I think I’m eating a LOT of food, in reality, I’m probably eating less in the long run. It also takes longer to eat these individual, smaller muffins. So, I am probably getting fuller faster. Just one of my little tips that seems to be working for me.
- ⅔ cup sugar
- ⅓ cup butter, melted
- 2 eggs
- 1½ cups mashed very ripe bananas (3 medium)
- ¼ cup buttermilk
- 1 teaspoon gluten-free vanilla
- 2 cups Gluten Free All-Purpose Flour
- 1 teaspoon xanthan gum (omit if using a prepared mix which contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans, if desired
- ½ cup miniature chocolate chips, if desired
- Preheat oven to 375°F.
- In large bowl, chop bananas into a puree. Add eggs, butter, buttermilk and vanilla; blend well.
- Stir in flour, xanthan gum, baking soda, salt, chocolate chips, and pecans until moistened.
- Spray muffin tins, 9x5- or 8x4-inch loaf pan with nonstick spray.
- Pour or scoop into pan.
- Bake around 15 to 20 minutes until a knife or toothpick inserted into the center comes out clean.
- Store at room temperature up to 4 days, or refrigerate.
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