Burpees and Bacon Blog

Gluten Free Banana Eggnog Chocolate Chip Muffins with Eggnog Glaze

There is nothing like a yummy mini muffin to fulfill that sweet craving. These little guys are so delicious it will be hard to stop at just one. Recently, my husband and I took a gluten free baking class and this Gluten Free Banana Eggnog Chocolate Chip Muffin with Eggnog Glaze was on the menu.

I finally decided to try it out on my own and I think it was even better the second time around. If you think going Gluten Free has to mean a sacrifice in taste or appearance, allow me to prove you wrong.

There are no special ingredients needed except for Cup 4 Cup Flour (this is a special gluten free all purpose flour bend) that literally replaces your while flour cup 4 cup. It can be found at Amazon https://www.amazon.com/Cup4Cup-Gluten-Free-Flour/dp/B0096MPAWQ/ref=sr_1_1_a_it?ie=UTF8&qid=1481743150&sr=8-1&keywords=cup+4+cup  You can also find it at Sprouts or Whole Foods Market. I am in love with this flour…

It’s an easy recipe so put on your apron, de-stress a little, play around in the kitchen and have some fun. Please leave a comment after you have made these and let me know what you think. So are you ready? Well here it is…..

Preheat oven to 350 degrees F

Yields: 18-24 mini muffins

Ingredients:

  • 1 package of yellow gluten free cake mix (15 oz)
  • 1 heaping cup of mashed very rip bananas (2 medium sized)
  • ½ cup full fat eggnog
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips (I use Enjoy Life)

 Crumb topping:

  • ½ c brown sugar
  • 1/3 cup Cup for Cup (or gluten free all purpose flour)
  • ½ tsp cinnamon
  • 2 T cold butter, diced (must be very cold)

Eggnog Glaze:

  • 1 T melted butter
  • 2 T eggnog
  • 1 cup powdered sugar

 Directions:

  1. Line cupcake pan with liners and set aside
  2. Place the cake mix, mashed bananas, eggnog, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just combined, about 30 seconds
  3. Fold the chocolate chips into muffin batter.
  4. Spoon or scoop batter into the lined cupcake liners, filling each about 2/3’s full.

Crumb topping-

 Place brown sugar, flour, cinnamon, and cold butter in a bowl and cut into the butter with a pastry cutter or with finger tips until moist and crumbly. Generously sprinkle over muffins.

  1. Bake muffins until they are golden brown and the tops spring back when lightly pressed with a finger, about 16-20 minutes
  2. Transfer the pans to wire racks and let muffins cool for 5 minutes.

Eggnog Glaze

  1. Melt butter and add to eggnog, then whisk in 1 cup powdered sugar. Drizzle over tops of warm muffins. Enjoy…