I swore to myself I’d never fall victim to the gluten-free thing. In my mind, gluten is the best thing to ever happen to the world. For whatever reason, it has been pegged as the trendy allergy among millennials, so I had to see what all the fuss was about.
This is similar to a recipe my mom usually makes for me (full fat/gluten/etc), but I tweaked it to fit into the health craze. My findings are as follows: muffins are super dense, best when warm (either fresh or microwaved), slightly grainy, and allow you to enjoy Nutella without guilt. Overall, I give them a 3.5/5, so not too shabby, gluten-free world.
Nutella Chocolate Chip Banana Muffins (Gluten-Free)
- 2 c gluten free-flour (rice/tapioca work great)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 4 bananas, spotty brown
- 1 egg
- 1/2 c sugar
- 1/2 c brown sugar
- 1/4 cup unsweetened apple sauce
- 2 tsp vanilla
- 1/2 bag mini semi-sweet chocolate chips
- 1 jar Nutella (or more, I won’t judge)
- Preheat oven to 350°F. Prepare muffin tin (without liners) by spraying lightly with PAM.
- In medium bowl, mash bananas. Add sugar, egg, applesauce and vanilla.
- In large bowl, whisk together your dry ingredients.
- Pour the banana mixture into the flour mixture and add chocolate chips.
- Fill muffin cups 3/4. On the top of each muffin batter, drop a generous tablespoon of Nutella into the batter. If desired, use a knife to give it a little swirl.
- Bake for 14-16 minutes, or until tops are golden brown and sides of top feel set when touched. Toothpick inserted in center will likely have Nutella all over it, so this method won’t work here.
- Serve warm. Keep any leftovers stored in an airtight container and microwave for 15 seconds to warm upon serving.
- Recipe makes about 24, ringing in around 120 calories each. YUM.