Chocolate Chip Banana Muffins (Gluten-Free)
This recipe for Chocolate Chip Banana Muffins (Gluten-Free) is one of my favorites! They are incredibly moist (my mouth waters just thinking about them) and the dark chocolate chips add a wonderful richness. This recipe is so easy, I made them in the morning while getting ready for the day 😊 The beauty of gluten-free flours is that you cannot overmix them- meaning no risk of a tough batter. Feel free to also add chopped walnuts to the batter- yum!
Serves: 8
Prep time: 10 minutes
Cooking time: 28-30 minutes
What (your ingredients):
2 ripe bananas
2 eggs
¼ coconut sugar
3 tablespoons melted coconut oil
½ teaspoon vanilla extract
1 cup almond flour
1 cup gluten-free flour (be sure it’s the type of GF flour that replaces all-purpose flour in a 1:1 ratio, I use Arrowhead Mills)
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
¼ cup dark chocolate chips
How (your directions):
Preheat oven to 350°F. Use a 12-cup muffin tin, and line 8 muffin cups with muffin liners.
In a large bowl, mash the ripe bananas until smooth. Whisk in 2 eggs, coconut sugar, melted coconut oil, and vanilla extract. Set aside.
In another large bowl, whisk together almond flour, gluten-free flour, baking powder, baking soda, and salt.
Add the dry ingredient mixture to the wet ingredients and stir to evenly combine.
Stir in dark chocolate chips, saving a few to the side for topping each muffin.
Using an ice cream scoop, scoop the muffin batter evenly between 8 muffin liners. Top each muffin with a couple of chocolate chips.
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the muffin tin for 5 minutes, then remove to a cooling rack.
Enjoy warm!
Why (the science): Ripe bananas are an excellent potassium-packed sweetener, which is why this muffin recipe has very little added sugar. Dark chocolate chips have more antioxidants than milk chocolate chips and add a richness to these Chocolate Chip Banana Muffins.
