Gluten-Free Banana Chocolate Chip Muffins
Muffins
Ingredients
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300g Torill’s Table Gluten-Free Muffin Mix
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2 eggs
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½ cup melted butter, cooled
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½ cup milk, whole
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¾ cup chocolate chips
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½ cup bananas, mashed
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1 tsp ground cinnamon
Directions
Whisk together the eggs, mashed bananas and milk together until it is fully combined.
Add the ground cinnamon and baking powder into the mix.
Add the egg/banana/milk mixture into the gluten-free mix. Mix with a wooden spoon until there are no streaks of the dry mix.
Add the melted butter into the batter. Mix it with a wooden spoon until it is fully incorporated. Add in the chocolate chips.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the muffin batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown.Pro-tip:if you have a convection oven, bake it for additional 5 minutes
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown.Pro-tip:if you have a convection oven, bake it for additional 5 minutes.
Once the muffins are cooked, let it cool for a minute in the muffin tin and transfer it onto a cooling rack.Pro-tip:an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!