Gluten-Free Banana Muffins

Ingredients

• 3 medium very ripe bananas ((about 15 ounces; 425 grams))
• 3/4 cup lightly packed dark brown sugar ((5 1/2 ounces; 155 grams))
• 1/2 cup oil or (1 stick) butter, melted and slightly cooled ((4 ounces; 113 grams))
• 2 large eggs, whisked ((about 4 ounces; 113 grams))
• 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour ((9 ounces/ 260 grams))
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips, optional ((3 ounces; 85 grams))
• 1/2 cup chopped walnuts, optional ((3 ounces, 85 grams))

Instructions

1. 1

   Make the batter.: In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until batter is thick. Stir in chocolate chips and nuts if using.

2. 2

   Rest the batter.: Cover the bowl and let the batter rest for 30 minutes. (This step is optional. It makes the muffins more tender and helps them to rise more.)

3. 3

   Heat oven.: Preheat oven to 350℉. Grease or line 16 standard size muffins cups with paper liners. Fill prepared muffin cups ⅔ full with batter.

4. 4

   Bake muffins.: Bake for about 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes; remove from pan and place on a wire rack to cool completely.

5. 5

   Store on the counter or freeze.: Store, wrapped, on the counter for up to three days or freeze for up to three months.