Ingredients
12
12 servings
- •cooking spray
- •1 ½ cups all-purpose flour
- •½ cup brown rice flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 cup white sugar
- •¼ cup butter, softened
- •2 eggs
- •1 cup mashed ripe bananas
- •½ cup sour cream
- •1 teaspoon vanilla extract
- •½ cup chocolate chips
- •½ cup sweetened flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
- Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
- Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.
Nutritional Facts
Per 12 servings
- Calories: 273
- Carbohydrate: 44g
- Fat: 10g
- Fiber: 2g
- Protein: 4g
- Sugar: 24g
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