These Gluten Free Banana Applesauce Muffins are fluffy and simple to make!
These Muffins only require a few tablespoons of sugar and 3 ripe spotty bananas for the perfect sweetness!
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
sea salt
unsalted butter (or butter substitute)
cane sugar
vanilla extract
room temp. egg
3 ripe medium spotted bananas
unsweetened applesauce
your favorite milk chocolate bar
optional: collagen peptides
What’s The Key To Making These Gluten Free Banana Muffins Fluffy?
The key element in having a fluffy muffin is using cane sugar and the correct all purpose flour.
Gluten Free all-purpose flour differs by brand. I recommend either using the Bob’s Red Mill or King Arthur Gluten Free Flour for the best results. Also, don’t swap or lower the amount of cane sugar in these.
Some may think lowering the amount of sugar or omitting it altogether will make for a healthier muffin and yield the same texture, but that isn’t the case. Sugar is one of the key ingredients that can’t be cut out of recipes. It combines with the butter and egg to help the flour rise and by cutting it out or not using the 3 Tablespoons called for, it will likely yield a flatter muffin,
Why Should I Ditch The Chips?
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Also, when chopping up the chocolate, you can decide how big or small you want the chunks to be.
Can I add more than 1 scoop of collagen?
You can, but I would expect the texture to change. It would likely create a flatter muffins and may introduce a gummi-like texture.
I call for one optional scoop of collagen to add just a bit more protein, but any more than that would likely change the muffin too much.
These yummy gluten free banana applesauce muffins are simple and oh so fluffy and chocolatey!
Ingredients
Scale
Wet ingredients
3 medium spotty bananas
3 Tbsps cane sugar ( if your bananas aren’t very sweet you may want to add a bit more)
5 Tbsps of melted butter (or butter substitute)
1 large room-temp egg
1 heaping tsp of vanilla extract
1/3 cup applesauce
Dry Ingredients
1 1/2 Cups all purpose gluten free flour ( I used the King Arthur brand)
1 scoop collagen peptides
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped chocolate chunks
Instructions
Preheat the oven to 350 and line 12 muffin tins with muffin liners
Melt the butter in a small bowl in the microwave for about 30 seconds. When melted, add the egg and sugar to a large bowl and beat it for 1-2 minutes.
Add the vanilla extract into the large bowl and mix it until combined and set aside.
Mash the spotty bananas with a fork until chunks are minimal. When done, add them into a large bowl and combine with the other wet ingredients.
Add the dry ingredients (except the chocolate chips) into the large bowl and mix until there is no chunks of flour or baking soda or powder in the batter.
Mix in the chopped chocolate and make it evenly combined in the batter.
Pour the batter into the muffin tins until 3/4 full. Tap the muffin tray against the counter a few times to help the batter even out.
Bake in the oven for 23-25 minutes. The muffins will be ready when you stick a toothpick into the muffins and it comes out with no batter sticking to it.
Store in an airtight container in the fridge for 2 days and then store in the freezer after.
Sweet, chewy, and perfectly chocolate-y these Gluten Free Chocolate Chip Cookie Bars are here to please!
You may want a few, you may want the whole batch, but you don’t want to make an entire batch of cookies, because similar to me, it may just be you?
I think we’ve all been there and that’s why I created these yummy go-to Gluten Free Cookie Bars to fill the half batch need we have from time to time.
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
sea salt
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
cane sugar
egg yolk (room temp)
vanilla extract
What’s The Key To Making The Perfect Chocolate Chip Cookie Bars?
Great question! And, luckily there is a simple answer- Chocolate!
When I was visiting the Cailler Chocolate factory in Switzerland with my sister I discovered that what made most of the cookies and other chocolate goods so great was indeed the chocolate! I know what you’re thinking, Go figure, but there is a good reason for this.
The best chocolate will often be from a bar as it has less sugar and contains fat mainly derived from cocoa butter, which creates a rich chocolate flavor-without it being overpowered by sweetness.
Ditch The Chips!
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Do These Small Batch Cookies Require Freezer?
Yes and no.
If you don’t mind a potentially flatter cookie bar then you can skip it, but I do recommend refrigerating any gluten free cookie dough. Refrigerating the dough help the cookies keep their shape.
But these are bars, why does the shape matter? The refrigeration process also helps the gluten free cookie dough maintain the moisture from the butter and rise a bit.
So, if you are ok with flatter cookies then you can skip the fridge time.
If you are looking for optimal deliciousness then I recommend storing the dough in the fridge for at least 30 minutes before putting it in the load pan to go in the oven.
The sweetest and chewiest Small Batch Gluten Free Chocolate Chip Cookie Bars you can make!
Ingredients
Scale
Dry Ingredients
3/4 cup all purpose gluten free flour (I used King Arthur’s gluten free flour and recommend you use the same or Bob’s 1:1 all purpose gluten free flour. Not all gluten free flour is created equally so you may get different results if you use other flours)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/3–1/2 cup chopped chocolate
Wet Ingredients
1/4 cup + 1 Tbsp packed brown sugar
2 Tbsp cane sugar
4 Tbsps unsalted softened butter
1 room temp egg (you can make this room temp by submerging the egg in warm water for 10 minutes in a small bowl)
1/2 tsp vanilla extract
Instructions
Mix the dry ingredients (except for the chocolate chips) in a medium sized bowl and set aside. When measuring the flour be sure to level it and not pack it too much. Adding too much flour is easy by not leveling it and adding more flour will result in a different texture.
In a small bowl, mix the brown sugar and sugar cane with the butter until it is fully e corporates and the butter is creamed with the sugar leaving no clumps of butter in the mixture. Mixing the sugar and butter together will create small air pockets in the batter that will provide a nice lifted and light texture.
Beat the egg and vanilla together
Add the egg and vanilla mixture into the butter sugar mixture in the small bowl.
Add the wet to the dry and mix until the entire dough has no clumps or dry spots. Be careful not to overmix though. Over mixing will result in cookies that don’t rise as much
Add in 1/3 -1/2 cup of your favorite chocolate bar or chocolate chips. I recommend chocolate bars over chips as the chocolate will likely be higher quality and yield a richer cocoa flavor.
Spray the 9×5 loaf pan with non-stick spray or line with parchment paper and pour the dough into the load pan using a spatula.
Store in the fridge for 30 minutes and preheat the oven to 350.
Put in the oven for 23-25 minutes (if you want an underbaked effect I recommend the shorter end of this)
Remove from the Oven and let cool for 10-15 minutes and then slice evenly with a knife and serve!
Notes
If you find you batter is too crumby I recommend adding a little more butter.
The Best Gluten-Free Chocolate Chip Cookies have emerged in a small batch and quick simple recipe!
These cookies require only 1 type of flour (that’s right you don’t need 3 for this recipe!) and can be whipped up in less than an hour with prep and freeze time!
We’ve all been there, you have a craving for a few warm sweet and salty cookies, but lack the desire to make a whole batch. Recently, I’ve really been into baking more small-batch or single-serve desserts (like my Gallete for one). Something about the variety of a different treat every day has a certain appeal that tends to beat out normal batch-style recipes as of late.
What You Need To Make These Gluten Free Fudgy Brownies:
All Purpose Gluten free flour (I used King Arthur’s as Xanthan gum is already in it)
Baking soda
Butter (salted or unsalted, I used Earth Balance’s dairy free butter as that’s what I had on hand)
Light brown sugar
Cane sugar
Egg yolk
Butter
Your Favorite Chocolate bar (I used Lilly’s Salted Caramel Chocolate Bar)
Sea Salt
Vanilla extract
The Importance of freezing the dough
As with many Gluten-Free recipes, it is essential that you freeze the dough for at least 30 minutes. By freezing the dough it limits the spread of the cookie to the ideal-typical cookie size we all know.
Looking for more small-batch and single-serve recipes? Check out my other recipes below:
The perfect sweet and salty small-batch gluten-free cookies!
Ingredients
Scale
1/2 cup + 1 Tbsp All-purpose gluten-free flour (I used King Arthur’s)
1/4 tsp baking soda
Heaping 1/4 tsp of sea salt
1/4 cup light brown sugar packed
2 Tbsps of cane sugar/granulated sugar
1 room-temperature egg yolk beaten
1/4 cup unsalted softened butter
Heaping 1/2 tsp of vanilla extract
1/3 cup of your favorite chocolate bar cut into chunks ( I used this one by Lilly’s to add a hint of salted caramel flavor to the mix)
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Once complete, set aside
Add the sugars and softened butter in a medium-sized bowl, and mix them until they are fully combined. This will take about 2-3 minutes to mix by hand.
Add the beaten egg yolk, vanilla extract and salt to the medium-sized bowl until the dough has been fully combined.
Add the remaining ingredients, except for the chocolate chunks into the mixing bowl and stir until combined. Be sure to scrape the sides and that no clumps of flour are present.
Fold in the chocolate chunks.
Store the cookie dough in the freezer for 30-35 minutes.
Take out of the freezer and let the cookies sit out for 5 minutes. Then, using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving enough room for the cookies to spread. you don’t need to flatten these cookies so the scooped form is ideal.
Bake for 10-12 minutes. If you prefer these cookies slightly under-baked I recommend the shorter end.
Remove the cookies from the oven and let them to cool on the baking sheet for 6-7 minutes. Then, transfer the cookies to a cooling rack for an additional 10 minutes and enjoy!
You can enjoy these cookies for up to 5 days if stored in an airtight container in the fridge.
Notes
Nutrition is roughly calculated using Lily’s chocolate
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