Banana Chocolate Chip Muffins

This recipe comes from one of those shiny cookbooks that they place in the checkout line to tempt a person into all sorts of things, but most importantly to buy the pretty cookbook. This one I believe was by Pillsbury, and has been used quite a lot by my mom when baking for her bed & breakfast. The monkey has been enamored of them since he was about 18 months old. It made sense then that it would be the first muffin we tried after buying our brand new Enjoy Life Semi-Sweet Chocolate Chips. As an aside this was my first foray into using xanthan gum in a recipe.

Original Recipe:

2 extra-ripe, medium bananas, peeled
2 eggs
1 Cup packed brown sugar
1/2 Cup butter, melted
1 teaspoon vanilla
2 1/4 Cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 Cup chocolate chips
1/2 Cup chopped walnuts

Allergen (at least ours) Free Recipe:

3 extra-ripe, medium bananas, peeled (we like it extra flavorful)
2 eggs
1 Cup packed brown sugar
1/2 Cup butter or Earth Balance Buttery Spread (Soy Free), melted
1 teaspoon vanilla
2 1/4 Cups Bob's Red Mill Gluten Free All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 1/2 teaspoons xanthan gum
1 Cup Enjoy Life Semi-Sweet Chocolate Chips
1/2 Cup chopped pecans or walnuts (optional)

In medium bowl, beat bananas, eggs, sugar, butter and vanilla until well blended. Add baking powder, xanthan gum, and cinnamon. Beat well. Add flour 1/4 Cup at a time, blending well. Stir in chocolate chips and nuts. Spoon into well greased muffin cups (we use Spectrum Coconut Oil Spray). Bake in 350 degree F oven for 20-30 minutes. Remove from pan.

Makes approx. 12 muffins



They may look a little funny, but they are very tasty. This morning they were served with fresh raspberries purchased at our local farmer's market last night.