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Gluten Free Chocolate Banana Muffins

Gluten Free Chocolate Banana Muffins

These gluten free chocolate banana muffins are moist, fluffy, and healthy, perfect for a snack, breakfast, or dessert!
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 171 kcal

Equipment

  • muffin tray
  • blender
  • mixing bowl
  • Whisk
  • cookie scoop

Ingredients
  

Wet Ingredients

  • 1.5 cups banana puree about 4 bananas
  • 0.25 cups oil
  • 0.25 cups maple syrup See link for product
  • 0.5 cups brown sugar See link for product
  • 0.25 cups nut butter I used almond
  • 1 whole egg See notes for vegan option
  • 2 teaspoons vanilla extract See link for product

Dry Ingredients

  • 1.25 cups gluten free all purpose baking flour See link for product
  • 0.5 cups cocoa powder See link for product
  • 1 teaspoon baking powder See link for product
  • 1 teaspoon baking soda See link for product
  • 0.25 teaspoon salt See link for product
  • 0.5 teaspoon cinnamon optional, See link for product
  • 0.67 cups chocolate chips See link for product

Instructions
 

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a muffin tray and set aside.
  • Add the bananas to a blender and puree until smooth. Measure out 1 ½ cups. This is usually 3-4 medium/large bananas.
  • Add the banana puree to a large mixing bowl along with all remaining wet ingredients.
  • Whisk until smooth.
  • Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be on the thick side, but be sure to spoon and level the flour and cocoa powder.
  • Fold in the chocolate chips.
  • Use a medium cookie scoop or spoon and add the batter to the lined muffin tray. Fill each pretty close to the top.
  • Top with additional chocolate chips if desired.
  • Bake for 18-24 minutes, check with a toothpick for doneness.
  • Let cool in the tray for about 15 minutes, then remove and let finish cooling on a cooling rack.

Notes

To make these muffins vegan, you can use a flax egg in place of the regular egg. Just combine 1 tablespoon of ground flax seeds with 3 tablespoon of water. Stir, then set aside to thicken for about 5 minutes. You can also just use an extra ¼ cup of banana puree. I used almond butter for this recipe, but you can use any nut or seed butter such as peanut, tahini, or sunflower seed butter, just try to make sure it is runny and not super thick.

Nutrition

Serving: 1muffinCalories: 171kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 1gFiber: 2gSugar: 12g
Keyword Banana Muffins, Chocolate Muffins, Gluten-Free, Healthy Desserts, Refined Sugar Free, vegan
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