Sift or whisk together all dry ingredients; set aside.
Mash ripe bananas; set aside.
Combine all wet ingredients until well mixed.
Add the dry ingredients to the wet and stir to mix.
Stir in mashed bananas and ¼ cup chocolate chips.
Scoop into muffin tray, filling cups to at ¾ full. Top with additional chocolate chips, if desired.
Bake for 22 minutes, or until toothpick inserted in middle of muffins comes out clean.
1 ¼ cup + 1 teaspoon brown rice flour
¾ cup + 1 tbs + 1 teaspoon tapioca starch
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.
To keep these muffins dairy-free, make sure to read the ingredients on the chocolate chip bag. I use Guittard Extra Dark Chocolate Chips.
Replace the chocolate chips with fresh blueberries and get banana blueberry muffins!
Add chopped walnuts for a nutty taste.
Keep extra muffins in the fridge...they taste great cold!