{Gluten-Free} Banana Muffins with chocolate & peanut butter chips

I'm not sure who has suffered more since the whole Gluten Allergy diagnosis.  Me, with the actual allergy, deprived of breads and muffins, or Mr. Devilish Dish who has suffered through the trial and error of gluten-free recipe creations.  One of the biggest hurdles I've faced in gluten-free baking is texture and moisture.  Cookies and breads sometimes come out dry and grainy.  I've trouble-shooted and tried and erred and looked for all kinds of tips and tricks.  It dawned on me that a gluten-free treat with the addition of banana would tackle the dry texture issue.  A simple quick-bread muffin, with a few chocolate and peanut butter chips for a little sweet flavor.  They turned out perfectly.  Bonus, I had a freezer full of ripe bananas waiting to be baked.  Bonus, Mr. Devilish Dish loves banana anything and got to enjoy and a really good muffin with a really good texture.  And...Bonus!  I got to enjoy a gluten-free treat that doesn't taste gluten-free! 

Moist and tasty.  You'll never know they are GF!

Bake until light golden.  Don't over bake,
You don't want them to become dry.  

A lightly sweet muffin, with a lovely banana flavor.

Just a few chocolate and peanut butter chips...

Ideal for breakfast or a snack!
Especially when you're craving
the bread you miss so much!

Check out the interior.  Light and moist
with a few sweet chips.

My new favorite Gluten-Free Recipe!

{Gluten-Free} Banana Muffins with chocolate & peanut butter chips


2 cups Gluten-Free Bisquick Baking Mix
1 egg, lightly beaten
3 ripe bananas, mashed
1/2 cup packed brown sugar
3 tablespoons whole milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 of a (11 ounce) Nestle Peanut Butter and Chocolate Morsels

Preheat oven to 400 degrees F.  Line a standard muffin tin with paper muffin cups.  Place baking mix in the bowl of an electric mixer.  Add egg, banana, brown sugar, milk, oil and vanilla until mixture is well mixed.  Stir in chocolate chips.  Bake approximately 15-20 minutes until the muffins are a light golden brown and a cake tester inserted in to the middle comes out clean. Cool in pan 5 minutes.  Serve warm or allow to cool on wire rack.  Makes 12 muffins.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes