Gluten-Free Banana Chocolate Chip Muffin
Soft, moist, and bursting with rich chocolatey goodness, these Gluten-Free Banana Chocolate Chip Muffins are the perfect way to start your day or satisfy your snack cravings. Made with overripe bananas and a blend of gluten-free all-purpose flour, these muffins are naturally sweetened with brown sugar and enhanced with warm notes of cinnamon and vanilla. Semi-sweet chocolate chips add melty pockets of sweetness to every bite. Ready in just 35 minutes, this easy-to-follow recipe is ideal for busy mornings or weekend baking. Whether you're avoiding gluten or simply looking for a delicious treat, these muffins deliver wholesome flavor and indulgence in a perfectly portioned package. Bake a batch today and enjoy them fresh or as a make-ahead snack for the week!
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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
Directions
Step 1
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.
Step 2
Peel the bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
Step 3
Add eggs, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.
Step 4
In another bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, and cinnamon.
Step 5
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Step 6
Fold in the brown sugar and chocolate chips with a spatula until evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 8
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.
Step 9
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
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
| Serving size | (903.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2509.3 |
| Total Fat 101.7g | 0% |
| Saturated Fat 70.9g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 372mg | 0% |
| Sodium 1837.9mg | 0% |
| Total Carbohydrate 400.3g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 182.4g | |
| Protein 28.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 166.4mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1533.0mg | 0% |
Source of Calories