When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Chocolate Chip Muffins. Freezer-friendly and meal prep-able!
Made with just a few basic ingredients that you may even have on hand!
About a month ago, the snow was coming down and I was in the mood for a little baking. I really didn’t have a lot of ingredients on hand but I did happen to have some overripe bananas that I intended to freeze for smoothies, but then I let them get just a little too ripe for that. So with the ingredients I had, I whipped up a batch of these Gluten-Free Banana Chocolate Chip Muffins. They turned out so good I had to share. Feel free to make them with or without chocolate chips.
Simplicity is always my goal with recipes.
I really do my best to share real food recipes that are simple yet scrumptious. Recipes that don’t require a lot of ingredients, are made with ingredients that I can find even at my small town local grocery store and recipes that even the busiest of busy have time to make. I know that you have a lot on your plate and are juggling between family, business, personal life and so on. Running from point A to point B trying to fit as much as you can into the day.
Even through all this busy, I encourage you to take time to cook a meal, to bake a treat, to spend a little time in the kitchen. It doesn’t have to be a 3-hour-long ordeal. It can simply be making one of our super simple recipes for dinner such as our One-Pan Roasted Chicken & Veggies or Slow Cooker Chicken Chile Verde OR whipping up a batch of these Gluten-Free Banana Chocolate Chip Muffins.
These muffins will fill your home with a mouthwatering aroma and will make the entire family happy.
You could also share them with a neighbor or a new mom or someone who you know that might be going through a difficult time. Baking and cooking can be therapeutic, life giving, and a perfect time to relax and regroup…because we all need a little bit more of that in our lives.When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Chocolate Chip Muffins. #glutenfree #vegan Click To Tweet
Freezer-friendly and meal prep-able!
I went on a pretty long streak of making these muffins every weekend during my meal prep for my husband and I to enjoy throughout the week. Personally, I love having one of these muffins with my morning cup of coffee. While it’s not a veggie-filled, high protein meal that I often encourage, it’s what I sometimes crave and it’s what makes me happy. I just make sure my other meals of the day are veggie-filled and well-balanced.
In addition to these Gluten-Free Banana Chocolate Chip Muffins being meal prep-able, they’re also freezer-friendly. So if you happen to have a whole bunch of overripe bananas on hand, feel free to make double the recipe and freeze half for later enjoyment or you could also make our Banana Chocolate Chip Baked Oatmeal.
Gluten-free Banana Chocolate Chip Muffins Recipe Video
It’s time to gather the ingredients and get baking!
Feel free to toss in a handful of chopped nuts or whatever other ingredients sound good to you! If you follow an egg-free diet or a vegan lifestyle, feel free to substitute flax eggs for the eggs. I’ve tested both ways. Enjoy 🙂
- 1½ cups gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour (may sub all-purpose flour of choice)
- ½ cup organic brown sugar (may sub coconut sugar)
- 1 tsp. baking soda
- ½ tsp. salt
- 3 medium ripe bananas (bananas with speckled black spots work best), about 1 heaping cup
- 2 eggs** (see egg-free sub below)
- ¼ cup oil (avocado oil or olive)
- 1 tsp. vanilla extract (such as Simply Organic)
- 1/2 cup chocolate chips plus extra for sprinkling on topping
- Preheat ove to 375°F.
- In a bowl, combine the flour, sugar, baking soda and salt. In a second bowl, mash the bananas. Add the eggs, oil and vanilla; mix well.
- Stir banana egg mixture into the dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin wells half full. A silicone muffin pan also works great.
- Top each muffin with a few extra chocolate chips.
- Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on kind of pan used.
- Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool for an additional 30 or so minutes before enjoying or storing .
**For vegan -friendly or egg-free: Sub flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) + add 1/4 cup almond milk to the mix.
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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