Gluten Free Chocolate Chip Banana Muffins

These Gluten Free Chocolate Chip Banana Muffins are so fluffy and tender, you would never know they are gluten free! The ripe banana adds both flavor and moisture and the chocolate adds the perfect amount of sweetness. You will love to have these muffins on hand for the best sweet snack.

*Originally posted 02/2019; updated 03/2021

What You Need:

• Gluten Free 1 to 1 Flour
• Ripe Bananas
• Coconut Sugar
• Baking Soda
• Salt
• Cinnamon
• Egg
• Vanilla Extract
• Chocolate Chips
• Coconut Oil

Let’s Make Muffins:

1. Preheat the oven to 350′ and line a muffin tin with muffin liners
2. In a bowl, add the flour, baking soda, cinnamon, and salt. Use a whisk to combine them together 
3. In a separate bowl, mash the bananas and add the egg and sugar. Whisk well to combine and then add in the coconut oil and vanilla extract. Whisk again. 
4. Fold the dry flour mixture into the wet ingredients using a rubber spatula until combined and then fold in the chocolate chips. Scoop the mixture into the muffin tray (about halfway full), top with a few more chocolate chips and bake for 16-18 minutes or until a toothpick comes out clean 

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5 from 1 vote

Gluten Free Chocolate Chip Banana Muffins

These fluffy and moist gluten free chocolate chip banana muffins are the perfect on-the-go breakfast or snack! 

Course Breakfast

Cuisine American

Keyword dairy free, gluten free, muffins

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 16 muffins

Calories 153kcal

Author Sara

Ingredients

• ▢ 1.5 cups Gluten Free 1 to 1 Flour I use Bob’s Red Mill
• ▢ 1 tsp Baking Soda
• ▢ 1/4 tsp Cinnamon
• ▢ 1/8 tsp Salt
• ▢ 1 Egg
• ▢ 3/4 cups Coconut Sugar
• ▢ 1.5 cups Mashed Bananas about 3 ripe bananas
• ▢ 1/3 cup Coconut Oil melted
• ▢ 1 tsp Vanilla Extract
• ▢ 1/2 cup Chocolate Chips I use Enjoy Life

Instructions

• Preheat the oven to 350' and line a muffin tin with muffin liners
• In a bowl, add the flour, baking soda, cinnamon, and salt. Use a whisk to combine them together 
• In a separate bowl, mash the bananas and add the egg and sugar. Whisk well to combine and then add in the coconut oil and vanilla extract. Whisk again. 
• Fold the dry flour mixture into the wet ingredients using a rubber spatula until combined and then fold in the chocolate chips. Scoop the mixture into the muffin tray (about halfway full), top with a few more chocolate chips and bake for 16-18 minutes or until a toothpick comes out clean 

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 109mg | Potassium: 80mg | Fiber: 2g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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