Banana, Walnut and Chocolate Chip Muffins – Gluten Free
I would make me really happy if these photos are deja vu to you. No, I am not repeating the photos under gluten free label. Last month I posted this regular muffin recipe and mentioned the whole story behind it. Interested? Then check it out here .
For successful gluten free baking, first you need to have a good baking blend of gluten free flour. Gluten free flour blends come under different brand labels with different compositions and of course they perform differently according to the recipe and method of cooking. Gluten free baking flour mix that bakes perfectly would behave differently if used to make roti or paratha and vise versa.
For this recipe I have used King Arthur’s gluten free all purpose baking mix and it gave a flawless product which looked and tasted exactly like the regular ones. With perfect mix you need to have a perfect, tried and tested recipe because just a-cup-for-a-cup substitution won’t work as gluten free flours are denser than wheat flour and require adjustment in the amount of liquid and fat added. So if you have gluten free dietary requirement, try these muffins and I promise you won’t be disappointed.
Banana, Walnut and Chocolate Chip Muffins - Gluten Free
A perfect gluten free treat which serves as breakfast, snack or dessert.
- 2 cup all purpose gluten free baking mix I used King Arthur's
- 2 1/3 tsp baking powder
- 1/3 tsp cinnamon powder
- 1/2 cup caster sugar
- 1 tsp xanthan gum
- 1 tbsp ground flax seeds optional
- 2 large eggs, lightly beaten
- 5 tbsp melted butter
- 1/2 cup mashed banana
- 1/2 cup milk
- 1/4 cup chopped walnuts
- 3/4 cup semi sweet chocolate chips
Preheat oven at 180 C/350 F. Line a muffin tray of twelve with paper liners.
In a large mixing bowl combine gluten free flour, baking powder, cinnamon powder, caster sugar, xanthan gum and ground flax seeds. Whisk well.
In another bowl mix eggs, butter, banana and milk. Whisk well to combine.
Add walnuts and chocolate chips to the flour blend and stir well to coat. Make a well in the center.
Pour in the egg and butter mixture and stir to combine. Do not over mix as it will make the muffins tough and dense.
Divide the batter equally among the lined muffin tray and baked for 18-20 minutes.
Remove from the oven, put the tray on a wire rack and let cool in the tray for about 20-30 minutes.
Take muffins out of the tray and place on wire rack to cool completely.