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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
Peel the ripe bananas and mash them in a large mixing bowl using a fork until smooth with minimal lumps.
Step 3
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.
Step 4
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt to evenly distribute the dry ingredients.
Step 5
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.
Step 6
Fold in the gluten-free, dairy-free chocolate chips, reserving a small handful for topping if desired.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (996.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2586.0 |
| Total Fat 95.1g | 0% |
| Saturated Fat 68.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3431.3mg | 0% |
| Total Carbohydrate 450.8g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 177.8g | |
| Protein 16.8g | 0% |
| Vitamin D 50.7IU | 0% |
| Calcium 362.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1939.5mg | 0% |
Source of Calories