Gluten-Free Banana Chocolate Chip Muffins Recipe

Dr. Patti and Dr. Colin share one of their favourite recipes! This makes 12 large muffins.
Makes 12 large muffins.
Ingredients:
– 1/2 cup unsalted butter, (8 Tbsp), softened
– 2/3 cup granulated sugar
– 2 large eggs, room temp, lightly beaten
– 3 bananas, very ripe, coarsely mashed
– 1 tsp vanilla extract
– 1 1/2 cups gluten free flour blend
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semisweet chocolate chips (divided)
Directions:
– Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
– In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
– Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
– In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mix the dry ingredients into wet ingredients until incorporated.
– Fold in 3/4 cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops.
– Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
– Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.