Gluten intolerance seems to be growing exponentially in recent years. Most grocery stores now have at least one aisle dedicated to thesefoods, a site you never would have seen 10 years ago. We have several members of the Cross Country Cafe community that live gluten free (most Keurig K-cups are gluten free after all!), we did not want to leave them out of all the fun so this weeks recipe is a delicious (yes gluten free can taste good!) Mini Banana Chocolate Chip muffin!
- 2 cups good all-purpose gluten-free flour blend
- 1/2 tsp. xanthan gum (omit if your flour blend contains xanthan already)
- 1½ tsp. baking soda
- 1 tsp. salt
- ½ cup butter, room temp, or non-dairy substitute
- 1¼ cups sugar
- 2 eggs
- 1 tsp. vanilla
- 2 large overripe bananas, mashed (=about 1 cup)
- ½ cup buttermilk or non-dairy substitute
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 325°. Line mini-muffin pan cavities with paper liners and set aside.
- In a medium bowl, whisk together flour, xanthan gum, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream the butter and sugar for 1 minute.
- With mixer running on low speed, add the eggs one at a time.
- Add vanilla extract, mashed bananas, and buttermilk and beat on high for 1 minute.
- Add half of the flour mixture into the banana mixture and mix on low speed until mixed in. Repeat with remaining flour mixture. Mix for another 30 seconds, or until dry ingredients are mixed in.
- Stir in the mini chocolate chips.
- Use a small cookie scoop to fill the paper muffin cups ¾ full. Using my scoop, I usually get 5 dozen mini-muffins.
- Bake at 325° for about 15-17 minutes, until tops have browned and muffins check done. Depending on the size you make them and how hot your oven runs, the baking temperature will vary. Use the toothpick test to check for doneness. A toothpick inserted in the center of a fully cooked muffin will come out with moist crumbs attached.
- Cool in muffin pan for 5 minutes, then remove muffins to cool on a cooling rack. When muffins are room temperature, you can store in an airtight container for 2-3 days or place in freezer in a sealed freezer bag.
Just pop 'em in the freezer and you have a fun breakfast or snack ready and waiting for the whole family!
Any gluten free Keurig K-cup coffee would taste great paired with these babies but, I am particularly drawn to vanilla as a great partner with banana flavor. I would recommend Gloria Jeans French Vanilla Supreme K-cup coffee as a perfect compliment to this already tasty treat. It is a classic that will be a perfect compliment to these muffins.