Amy Riolo: Hi! I am Amy Riolo with Harris Teeter. This gluten-free recipe for chocolate chip and banana muffins is a classic that everyone should have on hand. Let's begin.
Let's start by combining our Canola Oil, this is a 1/3 cup with a cup of Sugar. Just stir them to combine. Here I replaced the oil with butter. You can use a half a cup of butter at room temperature, instead of the one third cup of oil. We can add 2 cups of our all-purpose Gluten-Free Baking Mix. I'm going to add 2 mashed ripe bananas. If you have small bananas, you want to add three. Then I'll add in our 2 Eggs, a teaspoon of Baking Soda and a pinch of Salt. The last thing, a teaspoon of Vanilla and we'll just stir these all together.
When all of the ingredients in the batter are completely incorporated, we can add in a cup of our Chocolate Chips. But you make sure that you're gluten-free chocolate chips in this recipe.
Now we can grease our muffin tin. We can fill our tins three quarters of the way to the top. So here is our last muffin. I have got my oven preheated to 350 degrees and we can bake these for 20 to 30 minutes, or just until they are golden and cooked through. So it's been about 25 minutes. We can check on our banana muffins. They are completely golden brown, so we know that they're done. We do let these rest for about 10 to 15 minutes until they're cool and then we can serve them.
Here we have our banana and chocolate chip muffins. So delicious and no one will believe that they are gluten-free. Enjoy!