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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.

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.