I have had very little trouble making gluten-free muffins that tasted yummy. At least when they were fresh. Within a day or two, though, they were obviously ‘old’. Frustrating.
I have experimented a lot with Paleo recipes (grain-free) and was delighted to find a new Chocolate Chip Banana muffin recipe that not only tastes good fresh, but actually improves after it cools down overnight. I do keep them in the fridge or freeze them if they won’t be eaten for several days.
My 3-year old grandson wanted to make Chocolate Chip muffins with me the other day. We first made Orange Cranberry Muffins, which he enjoyed, but still insisted we needed Chocolate Chip Muffins. So we made them. And he ate. Several. He’s a little guy, so 2-3 muffins is a big deal! We did share, but I think he got a lot more than 1/2. Today I had 3 grandchildren here, and so 3 more disappeared as their pre-naptime snack.
Because I have changed the recipe to suit us, I will give you my version as well as the link to the original version. Enjoy.
Chocolate Chip Banana Muffins
3 medium very brown bananas
3 egg yolks
3 TBS melted butter or olive oil
1/4 cup real maple syrup
2 tsp Apple Cider Vinegar
2 tsp gf vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups of almond flour
2 TBS of coconut flour
2 tsp of cinnamon
3 egg whites
1 – 1 ½ cups chocolate chips (or blueberries)