I’ve been trying to perfect a gluten and dairy free muffin recipe for what seems like forever! I tried a number of variations;, using different gluten free flours and portions. It took at least 3 failed batches and 5 or 6 decent batches to finally nail a solid recipe.
I’m so happy to be finally sharing this recipe with you! I’ve made it a number of times and it’s remained contestant. It also freezer super well, making it a great option for meal prep. These muffins are also not overly sweet, making them a great option for any time of the day.
Note: when baking with gluten free flours, the liquid to flour ratios are super impotent. A bit too much milk, or a little too much flour can impact the results. Follow the recipe carefully and avoid substitutions (at least the first time around).
Why I love this recipe?
- Easy to make
- I love the banana-chocolate chip combo
- Just sweet enough
- Muffins rise quite a bit for being gluten free
- Perfect for snack, breakfast, or desert!
What makes these banana chocolate chip muffins a healthy option?
- Clean and simple ingredients
- Naturally sweetened with banana, coconut nectar and maple syrup
- High in fiber and potassium
- Source of good fats
- refined sugar
Steps to making these banana chocolate chip muffins:
- STEP 1 – Combine dry ingredients
- STEP 2 – Mash bananas and add in other wet ingredients
- STEP 3 – Combine dry and wet mixtures, fold in chocolate chips
- STEP 4 – Scoop into muffin tin, bake, and enjoy!
A few tips when making this recipe:
- Use organic ingredients where possible, especially for the flours and spices.
- Don’t over mix the batter, this can lead to a gummy consistency after baking.
- Use very spotted/ripe bananas.
- These muffins aren’t super sweet. If you don’t add chocolate chips you can add ¼ cup more coconut sugar for extra sweetness.
- Chia eggs may work instead of eggs, I can’t say for sure though as I have yet to try a vegan version of this recipe.
Banana Chocolate Chip Muffin Recipe
Banana Chocolate Chip Muffins
- Measuring Cups & Spoons
- Large & Medium Bowl
- Muffin/Cookie Scooper
- Muffin Liners
- Muffin Tin
- 2 large ripe bananas or 3 small ripe bananas
- 2 free run eggs
- ¼ cup avocado oil
- ¼ cup real Canadian maple syrup
- 1 tsp vanilla extract gluten free
- 1 cup organic brown rice flour
- ½ cup gluten free organic oat flour
- ¼ cup coconut sugar
- 2 tbsp flax meal
- 2 tsp baking powder aluminum free
- ½ tsp baking soda aluminum free
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup mini dairy free chocolate chips
- Preheat oven to 350F. Line 10 muffin molds.
- In a large bowl, combine all dry ingredients.
- In a medium bowl, mash bananas.
- Add all other wet ingredients to mashed bananas. Mix well.
- Add in dry ingredient mixture. With a spatula, fold until fully combined. Do not over mix. Fold in chocolate chips.
- Scoop evenly into 10 lined muffin molds, ¾ of the way.
- Bake at 350F for 27-28 minutes.
- Remove from oven. Let cool at least 15 minutes before serving. Muffins are delicate and easier to remove from liners when cooled to room temperature.
- Enjoy warm out of the oven or store in an air tight container at room temperature for up to 3 days.
- Muffins also taste great with cranberries or walnuts instead of chocolate chips.
- Melted coconut or light olive oil can also work in place of avocado oil.
- I have not tried a vegan version of this recipe and cannot guarantee similar texture if using chia/flax eggs.
These muffins pair perfectly with your favourite cup of tea of latte. Enjoy them fresh or toasted with a spread of vegan butter.
Tried this recipe? Share your pics with me below or on social media.
Helping you put Wellness 1st,