Giant Costco Copycat Gluten Free Banana Chocolate Chip Muffins
These giant muffins are packed with banana and melty chocolate chips for the perfect, fluffy treat!
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below for the ones we use)
- Cookie sheet
Ingredients
- 4 medium, yellow bananas (about 500 grams) no brown spots!
- 3 large eggs
- 1 3/4 Cups white sugar
- 3/4 Cup melted salted butter
- 1/2 Cup sour cream
- 3 tsp vanilla extract
- 1/4 Cup milk
- 2 1/2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 1/2 Cup packed blanched almond flour
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp ground nutmeg
- 1 1/2 Cups semi-sweet chocolate chips
Instructions
- First, make the muffin batter! It will need to rest at room temp for 30 minutes before baking. In a large bowl, mash the bananas until smooth and there are very few lumps. Then whisk in the eggs, sugar, butter, milk, sour cream, and vanilla extract until thicker and smooth. Add in the gluten free 1-1 flour, packed blanched almond flour, baking powder, nutmeg and salt and whisk until totally combined and smooth. Then fold in the chocolate chips and then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Once the batter has rested preheat the oven to 425° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Spray each pan with cooking spray, then spoon batter into each one evenly (they should be about 3/4-5/6 full) and then top each muffin with a generous amount of the crumble topping – completely covering each muffin. Bake for 5 minutes at 425 then immediately lower the temp to 350° F (do NOT open the oven door!) and let bake for 35-40 more minutes until the tops spring back with touched. Let cool nearly-completely before turning out!
- You can keep the muffins in zip-top bags or an airtight container in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!