Chocolate Chip Banana Marshmallow Muffin – Gluten Free

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In this gluten-free muffin recipe, I combined three things. Chocolate chips, bananas and marshmallows. The banana flavoured muffins are light, moist and filled with mini chocolate chips. To make these muffins stand out, I added a topping of melted marshmallows. A muffin that tastes this delicious can only be made in a bakery…or can it? Some of you have asked me to make gluten-free muffins that your kids will love, but also keeping them on the healthier side. When you combine chocolate chips with marshmallows and add a banana flavour in a muffin, you know your kids will love them. To keep these yummy muffins on the healthier side, I took out sugar, butter and added some almond flour for added protein and fiber. I used good quality dark chocolate chips and topped them with only a few mini marshmallows. However, don’t think these gluten-free chocolate chip banana marshmallow muffins are just for kids. In my test kitchen, we all loved each and every bite. Vegan option included.

Ingredients

  • 1 cup almond or nut flour of choice
  • 1 cup gluten free all purpose flour blend (if your flour blend does to include xanthan gum add 1/2 tsp) cup4cup or better batter work best
  • 1 Tbsp. GF aluminum free baking powder
  • ½ tsp. sea salt
  • 1 very ripe banana, mashed
  • 1/3 cup raw honey or pure maple syrup
  • 1/3 cup extra virgin olive oil
  • 1 large egg or flax egg
  • 1 1/2 tsp. Pure vanilla extract
  • 1 cup milk or non-dairy milk (almond, cashew, rice, coconut)
  • Instructions

  • Preheat oven to 350 F and line a muffin pan with parchment paper liners
  • In a large bowl, combine dry ingredients
  • In a separate bowl combine, banana, maple syrup/honey, walnut oil, egg and vanilla. Add milk and whisk together. Add wet mixture to dry ingredients and thoroughly mix. Stir in chocolate chips
  • Pour batter into prepared muffin pan and top each muffin with 4 mini marshmallows. Lightly press marshmallows into the batter. Bake for 35 minutes until golden
  • Rest in the pan for 15 minutes before transferring to a cooling rack


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