I know! I know! Such a long title for such a mini muffin but I wanted to get it all in there, ya know? There’s a lot to say about these tiny treats. First off, their gluten free. Oddly enough I’ve never posted a recipe using gluten free flour before. There’s no actual reason why. Well, actually there is. When I started this blog, gluten free flours sucked. Plain and simple. They did! They produced weirdo chalky textures and baked goods that tasted like a science experiments. Luckily gluten free flours have come a long way thanks to companies like Bobs Red Mill and my former boss and good friend Silvana Nardone. Nowadays, whether you are gluten free by choice or by necessity, you have so many awesome options. Flours like the one I used in this recipe can be used as an even swap aka in a cup for cup manor just as they would with regular gluten-full all purpose flour. Hooray!
Truth be told, there’s a reason why I’ve been baking gluten free lately. I decided to put our 5 year old on a gluten free diet to see if it would help some skin issues he’s having. As usual I’m not happy with the treatments (or lack there of) that were given to me by our pediatrician so I’m taking things into my own hands. Usually my instinct are pretty good when it comes to these types of things. I helped his ear infections as a baby by using cranial sacral therapy and thus avoided getting the poor child ear tubes. It was magical. But I digress…While I wasn’t raised with any exposure to alternative medicine or homeopathy, I’m a big believer in the eastern/western/integrative medicine approach to healing. Food as a cure/cause is definitely at the top of my list when it comes to what ails us as a family. I’m always looking for how our bodies react to what we put into them so I feel as though this 30 day gluten free challenge will be a good chance to help my sons body heal whatever is going on with him. I’ll keep you posted.
My sons both really love mini muffins and namely those Little Bite Entenmann’s ones that are super sugary and very artificial. These mini muffins are my gluten free answer to their craving. They only have 1/2 cup sugar in the entire batch and honestly you could probably drop it down to 1/3 and skip the chocolate chips if you want something less sweet. I developed these as treats so I say leave them alone and enjoy life, would ya? I used Bobs Red Mill Gluten Free 1 to 1 Baking Flour for these and they came out amazingly noise and tender. Both my kids really loved them, even my super picky 7 year old. I have to be honest, when I decided to switch my 5 year old to a gluten free diet, I felt a little bad. I didn’t want him to feel left out or sad or separated from his brother because of an experiment I wanted to do with him. He isn’t celiac so I felt a little guilty about trying this out and I’ve certainly had my share of naysayers in my family telling me I was wasting my time. Regardless, I’m to my instincts and once I started making him his favorite foods using amazing gluten free ingredients by companies like Bobs Red Mill, I realized it was pretty simple. Trying to teach his grandmother what gluten is, not so simple. : ) Handing him one of these muffins and watching his face light up was all the confirmation I needed to tell me he felt special and wasn’t missing out on a thing.
If you don’t have gluten free flour, you can certainly swap in all-purpose flour and these will come out just as great! Enjoy!
Gluten Free Banana Chocolate Chip Buttermilk Mini Muffins
Makes 32 mini muffins
1 3/4 cup gluten free 1:1 flour, I used Bobs red Mill
1/2 cup brown sugar, packed
2 tsp. baking powder
1 tsp. baking soda
1 cup low-fat buttermilk
1 cup well-mashed ripe banana
2 Tbs. coconut oil, melted
1 tsp. vanilla extract
3/4 cup min chocolate chips
1. Preheat an oven to 350°F. Place liners into a mini muffin tin.
2. In a large bowl, stir together flour sugar, baking powder and baking soda.
3. In another bowl whisk together the buttermilk, banana, coconut oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and the chocolate chips and stir just until combined. Do not over-mix. Using a tablespoon, scoop the batter into the prepared muffin cups, filling each about three-fourths full.
4. Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 12-15 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months.