Gluten-Free Chocolate Chip Banana Muffins

Gluten-Free Chocolate Chip Banana Muffins

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, February 2012

Ingredients

¾ cup sweet sorghum flour
¾ cup brown rice flour
1 t. baking soda
½ t. xanthan gum
¼ t. guar gum
¼ t. salt
2 large ripe bananas, mashed
¼ cup vegetable oil
¾ cup granulated sugar
¼ cup unsweetened applesauce
1 large egg, beaten
1 t. vanilla
½ cup semisweet chocolate chips

Instructions

Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.

PDF Sorghum Article & Recipe

Yield

12 muffins

Tags

Bread/Pastry, Breakfast, Chef & Child

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