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.
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!
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.
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!
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.
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!
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.
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!
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!
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!
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!
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.
- 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
Peel and mash the bananas in a large mixing bowl, then add in the eggs, melted ghee, and honey.
Stir well to combine.
Add in the baking soda, salt, and ground cinnamon.
Stir well to combine.
Blend 2 cups of rolled or steel cut oats and add to the contents in the mixing bowl.
Stir well to combine.
Lastly, add in the chocolate chips and stir well to combine.
Preheat oven to 325F
Line a muffin pan with cupcake liners and spoon the banana muffin mixture into the liners, just barely below the top of the liner.
Place the muffin pan in the oven (you may need to use two pans depending on how large your pan is).
Top each muffin with 3 additional chocolate chips that you've reserved for garnish.
Bake at 325F for 25-35 minutes or until the muffins are cooked through and a toothpick inserted in the middle comes out clean.
Once cooked, remove from oven and the muffin pan and place on a cooling rack.
Store in an airtight container in the fridge, once completely cooled and consume within 5 days of baking them.
Wrap each muffin individually in plastic wrap, then place in a freezer safe plastic or silicone bag.
Label the bag with the name of the contents and the date they were made.
Freeze for up to 3 months and place in the fridge or on the counter to thaw.
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