Choc Chip Banana Muffins Gluten Dairy and Egg Free
Indulge in the ultimate guilt-free treat with these Choc Chip Banana Muffins—gluten-free, dairy-free, and egg-free! Perfect for those with dietary restrictions or anyone seeking a healthier baked good, these moist and fluffy muffins are naturally sweetened with ripe bananas and coconut sugar. A generous sprinkle of gluten-free, dairy-free chocolate chips adds a decadent touch, making them a favorite for kids and adults alike. With just 15 minutes of prep time, these delightful muffins come together effortlessly using simple pantry staples like almond milk, coconut oil, and gluten-free flour. Whether enjoyed fresh out of the oven or saved for a quick snack, these muffins prove that scrumptious and allergy-friendly go hand in hand. Bake a batch today and savor the wholesome goodness!
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Recipe Information
Ingredients
- 3 Ripe bananas (medium-sized)
- 240 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 100 grams Coconut sugar (or brown sugar)
- 120 milliliters Unsweetened almond milk (or any plant-based milk)
- 60 milliliters Coconut oil (melted) or neutral oil
- 1 teaspoon Vanilla extract
- 100 grams Gluten-free and dairy-free chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a standard 12-cup muffin tin with paper liners or lightly grease it with oil.
Peel the ripe bananas and mash them in a large mixing bowl using a fork until smooth with minimal lumps.
Add the coconut sugar, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Stir well until all the wet ingredients are fully combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet banana mixture, folding gently until just combined. Be careful not to overmix, as this can impact the texture of the muffins.
Fold in the gluten-free, dairy-free chocolate chips, reserving a small handful for topping if desired.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top for an extra chocolaty touch.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 450.8 g | 164% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 177.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 362 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
