baked goods · dairy-free · gluten-free

Chocolate Chip, Banana, Flax, & Oat Gluten-free Muffins

muffins

I like to keep gluten-free muffins around for a quick on-the-go breakfast, but I’ve been getting a little tired of my standard pumpkin or banana muffins. I found this recipe for Gluten-Free Oatmeal Flax Muffins on Pinterest, and thought the banana-slices-on-top idea was interesting! Of course, I also had to add chocolate chips, and I changed the measurements around a bit, so my modified recipe is below.

These are really good! Even with the chocolate chips, they aren’t overly sweet, and the oats and flax add a bit more texture and make this a heartier (& healthier) breakfast. I was expecting the bananas to caramelize a bit from being on top, but that didn’t really happen. They do look fancy, though!

Chocolate Chip, Banana, Flax, & Oat Gluten-free Muffins
Author: Christa
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 12
Gluten-free Hearty Chocolate Chip, Banana, Flax, & Oat Gluten-free Muffins with dairy-free option.
Ingredients
  • 3/4 c milk (dairy or non-dairy)
  • 1 t white vinegar
  • 2/3 c gluten-free rolled oats
  • 2/3 c white rice flour
  • 1/3 c tapioca flour
  • 1/3 c flaxseed meal
  • 1/2 c brown sugar
  • 1/2 t xanthan gum
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1 egg
  • 1 T oil
  • 1 t vanilla extract
  • 1/3 c mini chocolate chips
  • 1 banana, sliced into 12 pieces
Instructions
  1. Combine milk and vinegar in a small bowl. Stir in the oats, and let soak for 15 minutes.
  2. Meanwhile, combine the rest of the dry ingredients in a medium mixing bowl, stirring well to get out any lumps.
  3. Add egg, oil, vanilla, and oat mixture to the dry ingredients, and mix well. Stir in chocolate chips.
  4. Drop into greased muffin tin, evenly dividing the batter between the 12 cups. (About 1/4 c in each.)
  5. Place a banana slice on top of each one, and press it down until the sides, but not the top, are covered by the batter.
  6. Bake at 350°F for ~20 minutes, until a toothpick inserted in the center comes out clean.

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