Servings: 36
Calories: 297kcal
Equipment
- muffin pan
- paper muffin liners
Ingredients
- 1 c. butter, softened
- 1 1/2 c. granulated sugar
- 1 1/2 c. brown sugar
- 4 eggs
- 1/2 c. sour cream or plain yogurt
- 2 tsp. vanilla extract
- 4 c. gluten-free flour, Bob's Red Mill 1 to 1 baking flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 4 ripe bananas, mashed up
- 1 tsp. ground cinnamon
- 1 c. chopped pecans or walnuts
- 2 c. bittersweet chocolate chips
Instructions
- Preheat oven to 350° and line muffin pan with paper liners; set aside.
- In the bowl of a stand mixer, or using a hand mixer, cream together butter and both sugars.
- Next, add in the eggs, sour cream, and vanilla extract and blend until just combined. Add in the mashed bananas and blend again.
- Sift the dry ingredients into the wet ingredients and blend on medium/high speed until everything is mixed well.
- Fold in the nuts and chocolate chips.
- Pour batter into each muffin liner a little more than halfway full. Bake for about 20 minutes or until tops are golden brown and a toothpick inserted in the middle comes out clean. Enjoy!
Nutrition
Calories: 297kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 157mg | Fiber: 3g | Sugar: 26g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
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