Gluten-Free Banana Chocolate Chip Muffin
Indulge in the perfect blend of moist, naturally sweet banana flavor and rich bursts of chocolate with these gluten-free banana chocolate chip muffins! This easy-to-make recipe transforms overripe bananas into a tender, cinnamon-scented treat that's both gluten-free and irresistibly delicious. Made with a simple gluten-free all-purpose flour blend, brown sugar, and semi-sweet chocolate chips, these muffins are perfect for breakfast, snacks, or dessert. Ready in just 35 minutes from start to finish, they offer the ideal balance of fluffy texture and decadent flavor. Whether you're gluten-sensitive or just love a healthier twist on classic baked goods, these muffins will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 medium Overripe bananas
- 2 large Eggs
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with coconut oil.
Peel the bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
Add eggs, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.
In another bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Fold in the brown sugar and chocolate chips with a spatula until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these gluten-free banana chocolate chip muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 19.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 146 mg | 3% | |
*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.
