Banana Chocolate Chip Mini Muffins

Why, why, why do gluten-free muffins have such a bad rap?

I’ll tell you why: because most gluten free muffins look and taste like cardboard. That’s the God’s honest truth.

Last Saturday in San Diego, I stopped by a cute little cafe to grab an early morning coffee before hitting the gym, and (of course) couldn’t help admiring the pastry display. The muffins, donuts, pastries and cookies looked ah-mazing.

And then I saw it.

A sad little platter in the back corner of the display labeled ‘gluten-free muffins’. Oh boy these muffins were a sorry sight, looking more like discs than muffins, as there was nothing fluffy about the tops. It looked like cardboard. Gross, dense, choke-it-down cardboard.

Ugh. No thanks.

I don’t know which gluten-free flour was used in those desolate muffins, but I doubt that it was grain free, refined sugar free and gluten free. Just flavor and fluffiness free.

Those sad little muffins haunted me over the next few days. I had to prove to myself, and to the world, that it was possible to make fluffy, make-your-mouth-water, delicate, flavorful muffins…without gluten, grains, dairy or refined sugar. I knew it could be done.

This recipe for Banana Chocolate Chip Mini Muffins took shape in my mind, and turned out even more make-your-mouth-water than I had hoped.

Eat one of these babies while still warm from the oven to experience just how delightful gluten free muffins can really be.