Gluten-free Bread and Muffin

Gluten-free Banana Bread and Chocolate Chip Muffin

Gluten-free Bread and Muffin. My kids love banana bread especially when the banana is very ripe. I have been trying to find different breakfast items for my children. Sometimes they get bored of certain foods easily so I need to switch to a different item to keep things interesting. I am trying to save money by making my own breakfast item. This recipe allows me to make two items by splitting the batter in half. I can make banana bread and chocolate chip muffin. I haven’t attempted but I want to freeze some of the muffin or the banana loaf. These would be too much for my family we wouldn’t be able to finish everything before it expires.

Switching to Gluten-free Helped Me to Make Better Choices

When I was learning about gluten-free, it was very different. However, gluten-free has forced me to make dishes I have been putting off. It pushes me to experiment with more in the kitchen. Gluten-free has made me choose better option healthier option for my family.

Banana Loaf and Chocolate Chip Muffin

1 3/4 cup gluten-free flour

6 tbsp. cornstarch

1 1/2 tsp baking powder

1/2 tsp kosher salt

7 tbsp. unsalted butter (have at room temperature)

2 egg (have at room temperature)

3 banana (ripe)

1/2 cup chocolate chip

1 tsp xantham gum

1/2 tsp baking soda

1/2 sugar or honey

1 cup Greek yogurt

Instruction:

1. Preheat oven at 350 degrees. Make loaf and muffin. In a bowl, add flour, cornstarch, xanthum gum, baking powder, baking soda, salt, and sugar. Mix together.
2. In the center, create a well. Add butter, yogurt, banana, and egg in the center. Mix together. Mix well.
3. Split the batter into two. One batter is for a loaf and the other is for the muffin.
4. Spray loaf and muffin pan. Pour the batter for the loaf.
5. Mix the chocolate chip into the batter for the muffin.
6. Use an ice cream scoop the batter into the muffin pan. Put pans in the oven.
7. Bake the loaf for 30mins and the muffin for 20-25mins. After 20min turn the oven to 325 degrees. If the muffin is brown on the surface, use a toothpick check. If the dough does not stick to the toothpick, then it should be ready. Remove from oven.
8. Bake the loaf for another 10-20min. Check the loaf after 10mins to see if it is ready.
9. Remove from oven after the loaf is ready. Let it cool.