Banana Chocolate Chunk Muffins

I’ve been trying to perfect a gluten and dairy free muffin recipe for what seems like forever!  OK, more like just a few months but still it was not easy! I tried a number of variations; using different types of gluten free flours and portions. It took at least 2 or 3 really failed attempts and 5 or 6 somewhat failed attempts to finally nail a solid recipe (yes, I’m picky when it comes to my muffins).

I’d like to say this recipe is versatile and that you can swap in any fruit but really it’s not. I developed it with the intent to create THE perfect banana muffin, not THE perfect blueberry or apple muffin –liquid to flour ratios are super impotent in baking friends. So if you’re looking for the tastiest, banana-iest gluten and dairy free muffin ever, then you’re in the right place! And perhaps I’ll have the perfect blueberry or apple muffin recipe to share with you in the future.  

Why these banana chocolate chunk muffins were worth all the testing and why you’ll love them as much as I do…

  • Super moist and fluffy
  • Packed with natural fibre and protein
  • Contain clean and simple ingredients
  • Gluten, dairy, soy , nut, refined sugar free
  • Vegan option variation
  • Light enough to have for breakfast (oh yea)
  • The chocolate chunks… oh the chocolate chunks!
  • They form a muffin top -yaye gluten free muffin tops are possible!

I must say, these banana chocolate chunk muffins are a banana lover’s dream. Since perfecting the recipe I’ve made them a number of times and buy extra bananas purposely to make them even more! I think I’ve ramble on enough, let’s get into this amazing and easy to make muffin recipe shall we?!

Banana Chocolate Chunk Muffins

Simple, clean, and nutritious banana muffins made easy
Course Breakfast, Dessert
Cuisine Dairy Free, gluten free
Keyword banana, banana muffins, gluten free muffins, Muffins
Prep Time 10 minutes
Cook Time 22 minutes
resting time 15 minutes
Total Time 32 minutes
Servings 10 large muffins
Author Fay

Ingredients

Dry

  • ¾ cup gluten free flour Pamela’s Artesian Gluten Free Flour Blend or a 1-for-1 gluten free flour blend
  • ¾ cup gluten free oat flour I like the one from Only Oat
  • ½ coconut palm sugar
  • 1 tbsp aluminum free baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ fine Himalayan salt
  • ¾ cup large dairy free chocolate chunks I used EnjoyLife Foods Chocolate Chunks

Wet

  • 2 very ripe medium bananas do not use frozen bananas
  • 2/3 cup unsweetened coconut or almond milk
  • 1/3 cup melted coconut oil
  • 1 tsp gluten free vanilla
  • 1 egg or 1 flax egg 1 tbsp flax meal mixed with 3 tbsp water rested for 5 minutes

Instructions

  • If you’re making the vegan option, make the flax egg first and set aside. Stir it into the wet ingredient mixture listed in below step. If not, skip this step.
  • Preheat oven to 375F. Line a muffin tray with 10-12 papers. Coat liners lightly with non-stick coconut oil spray (one light spritz across will do). Spraying them is not necessarily but for this recipe I prefer to do so.
  • Add all dry ingredients accept for chocolate chunks to a large bowl, set aside.
  • In a small blender or medium bowl, add all wet ingredients. Pulse blender until just combined (5 or so short pulses). If mixing by hand, mash bananas very well and add in all other wet ingredients, stir well. I prefer to blend the bananas for this recipe but it’s not necessary if you don’t have a small/smoothie blender.
  • With a fork, stir wet mixture into dry mixture until well combined. Batter should not be running or clumpy –it should hold somewhat well on a spoon.
  • With a large scooper, divide evenly into muffin liners. It should make 10 large muffins or 12 medium muffins.
  • Bake at 375F for 22-23 minutes. Muffin tops should be lightly golden not dark golden. The tops may appear a bit hardened at first but the inside will be soft. Transfer to wire rack to cool. Wait at least 20 minutes before eating. The longer they have to rest and cool, the better they taste (I find this with a lot of gluten free muffins).

Notes

  • Store in an air tight container at room temperature for up to 3 days, in the freezer for a few months.
  • The batter is not very sweet because the chocolate chunks add most of the sweetness. If you are using nuts or dried fruit instead of chocolate, you may find adding an additional ¼ cup of coconut sugar will help improve flavour.
  • Ensure you use an all purpose gluten free flour blend that contains guar gum or xanthum gum (I prefer guar gum but either works).
  • Measure the all purpose gluten free flour well. Do not exceed or the muffins may taste a bit too gummy/spongy.
  • Do not substitute the oat flour with coconut or almond flour. It will not rise the same way.

These muffins pair perfectly with your favourite cup of tea of latte. Enjoy them fresh or toasted with a spread of vegan butter. Tried the recipe? Share your thoughts with me in the comment section below or on social media.

Helping you put Wellness 1st,

Fay

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