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Gluten-Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins sit piled on a marble cutting board with bananas behind the cutting board. Everything is sitting on a wooden backdrop and a cream towel is visible just behind the bananas.

Banana-Chocolate Chip Muffins Recipe

There’s not many muffins that can compare to Gluten-Free Banana Chocolate Chip Muffins.

Back when I lived at home, Granny used to make her homemade Banana Bread from scratch fairly often.

 I have fond memories of hopping up on one of her old bar stools to peer over the counter and watch her prepare the ingredients for her delicious bread.

Much to my amazement, she would select the ripest, most rotten, Grinch-like bananas she had in her big fruit bowl, then she would gather all of the other ingredients she needed.


She gathered flour, sugar, baking soda, salt, and butter, always butter.

As a child, I didn’t care so much about the baking process; I was impatient for the finished product that I knew would be warm and delicious.

Granny’s Banana Bread was always so moist, sweet, and tasty – especially topped with softened butter or peanut butter!

Now that Granny isn’t able to bake much anymore, I’ve taken it upon myself to carry on the tradition.

My Gluten-Free Banana Chocolate Chip Muffins are a healthier, gluten-free version that I’ve adapted from my Granny’s tried and true recipe.

 

An overhead shot of Gluten Free Banana Chocolate Chip Muffins on a marble cutting board with a few bananas scattered around. Everything sits on a wooden backdrop and a cream towel with white lace edging is under the cutting board.

 

Easy Banana Muffins Recipe with Chocolate Chips

Since going gluten-free almost two months ago, I have sought for ways to turn our family favorites into meals that I can eat and enjoy without harmful repercussions.

Most of the recipes that I share with you here are family recipes that we’ve been making for years, some even decades and beyond.

However, many of our recipes contain gluten and dairy – both of which I am avoiding.

I have enjoyed taking on the challenge of making these Easy Banana Muffins free of gluten or any allergens that would affect me.

The best part about adapting my Granny’s wonderful recipe is that I didn’t have to sacrifice flavor or texture to do so.

These wonderful Banana Chocolate Chip Muffins are still as flavorful and moist as ever!

 

An overhead shot of a marble cutting board coming out of the left hand side of the frame and piled high with Gluten Free Banana Chocolate Chip Muffins. A banana is placed on the right hand side of the cutting board and everything sits on a wooden backdrop.

We sweeten these Banana Chocolate Chip Muffins with Honey

This might sound like a lot, but I started off with 5 very ripe bananas and mashed them in a mixing bowl.

After the bananas were mashed, I added in two cage-free organic eggs, 1/2 cup of melted ghee and 1/4 cup raw honey.

I’ve also used 1/2 cup melted coconut oil in this recipe and it turned out perfectly.

 

An overhead shot of a clear glass mixing bowl filled with mashed banana, two eggs, melted ghee, and honey.

 

Melted Ghee or Coconut Oil make these Gluten Free Banana Chocolate Chip Muffins perfect!

I really feel like using the melted ghee gave these Banana Chocolate Chip Muffins a richer flavor that we love.

Stir the first four ingredients in well to combine, then add 1/2 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon of ground cinnamon.

I love the little flavor punch that the ground cinnamon gives these Banana Muffins!

 

An overhead shot of a clear glass mixing bowl filled with mashed banana, two eggs, and honey. Everything has been stirred in and ground cinnamon, baking soda, and ground pink Himalayan salt has been added to the top. The bowl is sitting on a white wooden table.

 

Banana Chocolate Chip Muffins with Oats

Okay, so right about now you’re probably wondering what I used for the flour to make these Gluten-Free Banana Chocolate Chip Muffins.

I love to use oat flour when baking because it blends in perfectly and bakes just like regular enriched white flour.

Oat flour also happens to be gluten-free as well, making it a preferred favorite in my kitchen!

To make oat flour, simply blend 2 cups of rolled or steel cut oats until it becomes a fine, flour-consistency powder.

Add the oat flour to your ingredients in the mixing bowl.

 

A clear, glass mixing bowl filled with mashed banana, egg, honey, ground cinnamon, baking soda, and pink Himalayan salt. Everything has been stirred in and two cups of ground oat flour has been poured on top but not stirred in. The bowl is sitting on a light wooden table top.

 

Healthy Banana Chocolate Chip Muffins

Stir the oat flour into the other ingredients in the mixing bowl until well combined.

It’s perfectly fine if some of the oats are still whole or partially whole and recognizable.

Now that the oat flour has been stirred in, add in 1/2 cup of semi-sweet chocolate chips.

When you measure out the chocolate chips, be sure to grab a handful out of the bag and set them aside to use as a garnish!

 

A clear glass mixing bowl containing mashed bananas, egg, honey, ground cinnamon, baking soda, pink Himalayan salt, and ground oat flour all stirred together. A small amount of semi-sweet chocolate chips have been poured in on top but not stirred in yet. The bowl is sitting on a light wood table top.

 

Gluten Free Banana Chocolate Chip Muffins

Line a muffin pan with paper muffin liners and spoon the Banana Chocolate Chip Muffin mixture into the liners until they’re filled just right under the top of the liner.

Garnish the top of each muffin with three chocolate chips for a little visual appeal.

This recipe made 15 muffins for me, so depending on how large your muffin pan is, you may need one large and one small to complete this recipe.

 

A silver muffin pan sits on a light wooden table top and is filled with white cupcake liners that are topped off with the Gluten Free Banana Chocolate Chip Muffin mix. Each muffin has been topped with three chocolate chips before going in the oven.

 

Moist Banana Chocolate Chip Muffins that your toddler will love

Place the muffin pan in your pre-heated oven and bake at 325F for 25-35 minutes or until a toothpick inserted in the middle comes out clean.

Once the muffins are finished baking, remove them from the oven and place them on a wire cooling rack.

Let these Banana Muffins cool completely before storing or freezing!

 

A black cooling rack sits on a light wood surface with baked Gluten Free Banana Chocolate Chip Muffins cooling on top.

 

Easy Banana Muffins

And just like that, you have a batch of delicious, Easy Banana Muffins!

These Gluten-Free Banana Chocolate Chip Muffins are great for an on-the-go breakfast or a sweet treat with your morning coffee.

Kids love these Banana Muffins so they also make a great lunch box treat!

 

A white and grey marble cutting board sits on a wooden backdrop and is piled with baked Gluten Free Chocolate Chip Banana Muffins. Some clusters of ripe bananas can be seen in the foreground and background and a tan and cream towel can be seen in the background behind the cutting board.

 

How to freeze Banana Chocolate Chip Muffins

Freezing these Banana Chocolate Chip Muffins is easy.

Wrap each muffin tightly in plastic wrap and then place in a freezer ziploc bag.

Label the bag with the name of the muffins and the date they were made and freeze for up to 3 months.

Place the muffins on the counter or in the fridge to thaw, and enjoy!

 

An overhead shot of Gluten Free Banana Chocolate Chip Muffins sits on a white and grey marble cutting board with a tan and cream towel just visible under and behind the cutting board. Everything sits on a wooden backdrop that is just visible. Two yellow bananas can just be seen as the top left and bottom right of the photo.

Just a warning – I’m not sure you’ll have any leftover muffins to freeze!

All 15 of our muffins were gone in 2 days flat, so make a double batch if you want leftovers!

Thank you for spending time with me in my kitchen! Come back soon to cook and eat with me.

Happy baking, my friend!

-Amy 

 

 

Gluten Free Banana Chocolate Chip Muffins sit piled on a marble cutting board with bananas behind the cutting board. Everything is sitting on a wooden backdrop and a cream towel is visible just behind the bananas.
5 from 1 vote
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Gluten-Free Banana Chocolate Chip Muffins

Refined white flour and refined white sugar free, these Gluten Free Banana Chocolate Chip Muffins are hearty and delicious for a sweet treat or an on-the-go breakfast. 

Course Dessert
Cuisine American
Keyword Banana Chocolate Chip Muffins, Gluten Free Banana Bread Muffins, Gluten Free Banana Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 muffins
Calories 211 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 5 very ripe bananas peeled and mashed
  • 2 eggs beaten
  • 2 cups oat flour blended rolled or steel cut oats
  • 1/2 cup melted ghee or melted coconut oil
  • 1/4 cup raw unfiltered honey
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup semi-sweet chocolate chips plus a handful for garnish

Instructions

  1. Peel and mash the bananas in a large mixing bowl, then add in the eggs, melted ghee, and honey.

  2. Stir well to combine.

  3. Add in the baking soda, salt, and ground cinnamon. 

  4. Stir well to combine.

  5. Blend 2 cups of rolled or steel cut oats and add to the contents in the mixing bowl. 

  6. Stir well to combine.

  7. Lastly, add in the chocolate chips and stir well to combine.

  8. Preheat oven to 325F

  9. Line a muffin pan with cupcake liners and spoon the banana muffin mixture into the liners, just barely below the top of the liner.

  10. Place the muffin pan in the oven (you may need to use two pans depending on how large your pan is). 

  11. Top each muffin with 3 additional chocolate chips that you've reserved for garnish. 

  12. Bake at 325F for 25-35 minutes or until the muffins are cooked through and a toothpick inserted in the middle comes out clean.
  13. Once cooked, remove from oven and the muffin pan and place on a cooling rack.

  14. Store in an airtight container in the fridge, once completely cooled and consume within 5 days of baking them.

Freezer Instructions:

  1. Wrap each muffin individually in plastic wrap, then place in a freezer safe plastic or silicone bag. 

  2. Label the bag with the name of the contents and the date they were made. 

  3. Freeze for up to 3 months and place in the fridge or on the counter to thaw. 

Nutrition Facts
Gluten-Free Banana Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 211 Calories from Fat 105
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 6.5g 33%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.5g
Cholesterol 24.8mg 8%
Sodium 103mg 4%
Potassium 190.8mg 5%
Total Carbohydrates 25.8g 9%
Dietary Fiber 2.7g 11%
Sugars 13.9g
Protein 2.6g 5%
Vitamin A 7.5%
Vitamin C 5.7%
Calcium 0.6%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

Shared at Meal Plan Monday

Shared at Weekend Potluck

Also shared at Foodie Friday

View at Full Plate Thursday

Also view at What’s for dinner

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6 Comments

  • Reply
    Helen at the Lazy Gastronome
    March 10, 2019 at 9:25 am

    Looks like a healthy sweet treat. Thanks for sharing at the What’s for Dinner party – Have a lovely week!

  • Reply
    Miz Helen
    March 11, 2019 at 2:49 pm


    We will really enjoy these delicious muffins and thanks so much for sharing them with us at Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

  • Reply
    Leslie
    March 11, 2019 at 7:41 pm

    Your muffins look delicious, and I love the banana-chocolate flavor combo!

  • Leave a Reply