My kids love muffins. Heck, so do I and these chocolate chip banana muffins were pretty much gone within hours of me making them lol. You would never know that they are both gluten and dairy free! They are the perfect on-the-go breakfast or snack.
To make my life easier (always a goal) I use an all-purpose gluten free flour. My favorite one to use is Bob’s Red Mill 1 to 1 Gluten Free Flour, it works every time. The texture comes out just like a regular muffin and my kid’s can’t tell the difference. The bananas are what make these muffins sweet and moist, but I also added in coconut sugar which is my favorite sugar to bake with.
My go-to for gluten and dairy free chocolate chips is Enjoy Life. They taste just like regular chocolate chips and my whole family loves them. I use them in all of my dessert recipes. They are great for allergy friendly baking. When I am baking muffins, I either use paper liners or silicone muffin cups. The silicone cups are great because they are re-useable.
Used in this Recipe:
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Gluten Free Chocolate Chip Banana Muffins
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
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