Gluten Free Chocolate Chip Banana Muffins

I know, I haven't posted in ages. At first I was just going to take the summer off, but before I knew it September came and went and now it's almost mid-October.

I had an interesting experience this summer... I decided that maybe I shouldn't be gluten free, maybe I was supposed to be dairy free instead! (yep, brilliant suggestion of a doctor I saw over the summer). Ummm... let's just say that wasn't the best advice I ever followed. I paid dearly for that little experiment and it took about a month for me to get my body back on track. 

However, one little bit of knowledge gained through that dietary experiment, is that I learned that I'm quite possibly sensitive to soy.  This was something I learned after my mom noticed I had terrible bouts of diarrhea (sorry TMI) after I had Starbucks made with soy milk instead of dairy (a few times).  Glad she was there to point out that connection to me, apparently I'm a little slow! lol.  

So after that I started looking up soy allergies and sensitivities and quickly realized that soy is in EVERYTHING.  So I started out being really diligent about looking for hidden soy in everything, but it's just too difficult, so now I'm compromising by avoiding the majorly obvious soy containing foods and ignoring it in some other foods (like salad dressing and chocolate chips).

And on that note... here's a recipe for Gluten Free (but probably soy containing) Chocolate Chip Banana Muffins. These turned out really good and my kids loved them too!

Gluten Free Chocolate Chip Banana Muffins

Makes 12 servings

 

Ingredients

• 1/3 cup canola oil
• 2/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose gluten-free flour
• 2 teaspoons baking powder
• 1 teaspoons cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3 mashed ripe bananas
• 1/2 cup chocolate chips

 

Instructions

1. Preheat oven to 350.
2. Fill 12 muffin cups with muffin liners.
3. Cream together oil, sugar, eggs and vanilla in large bowl. Add bananas and continue mixing until smooth.
4. In a separate bowl, combine flour, xanthan gum, salt, baking powder and cinnamon to egg mixture. (I use a whisk to combine the dry ingredients)
5. Slowly add the dry ingredients to the wet ingredients, whisking well between each addition (add dry ingredients in about 4-5 increments).
6. Stir in chocolate chips.
7. Fill each muffin cup approximately two thirds full.
8. Bake for 23 minutes.