Microwave Banana Chip Muffins – Gluten Free

Microwave Banana Chip Muffins make it easy to use up those older bananas when you do not have much time.  This gluten free recipe can be made in about 20 minutes from start to finish!

Now since they are not oven baked they do not turn that golden brown colour or get crispy on the edges but they are still very tasty.

This quick and easy recipe yields 15 Microwave Banana Chip Muffins.

These fluffy, moist muffins are great for a snack on the go or to serve up to friends that let you know at the last minute they will be dropping by for a visit. 

You can surprise them with fresh Microwave Banana Chip Muffins!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Microwave Banana Chip Muffins I dumped some granulated sugar and margarine into a large mixing bowl.

After creaming together the granulated sugar and margarine with an electric hand mixer, I added in two large eggs and some vanilla extract.

I used the electric hand mixer again to beat the ingredients until they were light and fluffy.

Next I added in some mashed banana and some yogurt (I used dairy free).

I quickly used the electric hand mixer to integrate the bananas and yogurt.

After the bananas and yogurt were combined I measured in some Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, baking soda, baking powder and salt.

Then I used a large wooden spoon to stir in the dry ingredients just until they were combined.

Next I folded in some semi-sweet chocolate chips.

Once the chocolate chips were folded in, I scooped the batter into muffin pans that I sprayed with cooking spray. I did not use the center holes.

I placed the pan in the microwave and used Power Level 8 (my microwave is 1200 watts) for 5 minutes.  The second batch was only 5 muffins so I cooked them for 4 minutes and 30 seconds.

After removing the muffins from the oven I flipped them onto their sides.  You could transfer them to a cooling rack as well to finish cooling.

Microwave Banana Chip Muffins are a tasty snack option for the gluten intolerant or even for those who can ingest gluten.

In no time at all you can have a delicious snack for your next tea or coffee break.

These moist muffins are loaded with banana and chocolate chips and are a great recipe to try the next time you have bananas going to waste on your counter!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Muffin Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Microwave Banana Chip Muffins:

  • 3/4 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 3/4 cup mashed banana
  • 1/4 cup yogurt (I used dairy free)
  • 1 1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips

How to Make Microwave Banana Chip Muffins:

  1. Spray a microwave safe muffin pan with cooking spray.  You will not be using the center holes.
  2. Cream together the granulated sugar and margarine using an electric hand mixer.
  3. Add in the eggs and vanilla. Beat again with electric hand mixer until light and fluffy.
  4. Quickly beat in the mashed banana and yogurt.
  5. Stir in the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, baking soda, baking powder and salt just until combined.
  6. Fold in the semi-sweet chocolate chips.
  7. Scoop into prepared muffin pan only using the outside holes.
  8. Microwave on Power Level 8 in a 1200 watt microwave for 5 minutes when using the 10 outside holes.  The second batch has only 5 muffins so cooked for 4 minutes and 30 seconds.
  9. Remove from microwave and flip muffins on sides to begin cooling in pan.
  10. Turn out onto cooling rack to finish cooling.
  11. Serve and enjoy!
Yield: 15

Microwave Banana Chip Muffins - Gluten Free

Microwave Banana Chip Muffins make it easy to use up those older bananas when you do not have much time.  This gluten free recipe can be made in about 20 minutes from start to finish!

Microwave Banana Chip Muffins make it easy to use up those older bananas when you do not have much time.  This gluten free recipe can be made in about 20 minutes from start to finish!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 3/4 cup mashed banana
  • 1/4 cup yogurt (I used dairy free)
  • 1 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips

Instructions

    1. Spray a microwave safe muffin pan with cooking spray.  You will not be using the center holes.
    2. Cream together the granulated sugar and margarine using an electric hand mixer.
    3. Add in the eggs and vanilla. Beat again with electric hand mixer until light and fluffy.
    4. Quickly beat in the mashed banana and yogurt.
    5. Stir in the Bob's Red Mill Gluten Free 1 to 1 Baking Flour, baking soda, baking powder and salt just until combined.
    6. Fold in the semi-sweet chocolate chips.
    7. Scoop into prepared muffin pan only using the outside holes.
    8. Microwave on Power Level 8 in a 1200 watt microwave for 5 minutes when using the 10 outside holes.  The second batch has only 5 muffins so cooked for 4 minutes and 30 seconds.
    9. Remove from microwave and flip muffins on sides to begin cooling in pan.
    10. Turn out onto cooling rack to finish cooling.
    11. Serve and enjoy!

Notes

*This recipe was tested in a 1200 watt microwave.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 25mgSodium: 149mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g

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