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Gluten-Free Banana Chocolate Chip Muffins

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, snack

Ingredients

  • 1½ cups gluten-free 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)
  • 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

Instructions

  1. 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.
  2. Stir banana egg mixture into the dry ingredients just until moistened.
  3. Fold in chocolate chips.
  4. Fill greased or paper-lined muffin wells half full. A silicone muffin pan also works great.
  5. Top each muffin with a few extra chocolate chips.
  6. Bake at 375°F for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool for 10 minutes, then remove muffins from pan to a wire rack to cool completely.

Notes

**For vegan -riendly or egg-free: Sub flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) + add 1/4 cup almond milk to the mix. 

Nutrition

  • Serving Size: 1 muffin
  • Calories: 195
  • Sugar: 16 g
  • Sodium: 200 mg
  • Fat: 8 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g