These Double Chocolate Gluten Free Banana Muffins are made with easy to find ingredients and are oh so easy to make. The secret to making these amazingly delicious muffins is using over-ripe bananas.
If you are after a really tasty gluten free muffins than you really need to make these banana chocolate chip muffins. They are a big hit with Giselle & Josh. Actually they are their favourite sweet recipe of mine to date and they are pretty tough critics.
So add these to your must-try list! Trust me... you won't be disappointed. And while you are at it you should also check out these Gluten Free Banana Chocolate Chip Muffins.
WHY YOU WILL LOVE THIS RECIPE
Gluten Free - suitable for people with gluten intolerances.
Can be Nut Free - swap the almond flour with gluten free flour.
Easy to Make - this recipe involves several simple steps and about 30 minutes to make.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
Bananas - the No. 1 tip to making this recipe a winner is using over-ripe bananas. Spotty bananas or brown almost black bananas are perfect. If you only have all yellow bananas then I suggest you wait a few days until they brown up as they will not taste as good.
Choc Chips - you can use any choc chips that you like....dairy free, sugar free, regular ones works. You can also make them with choc chunks, larger choc chips or ever cut up a block of chocolate. Just make you have around ¾ cup worth. My favourite is using dark chocolate choc chips.
Cacao Powder - I only have used cacao powder to make these muffins, but you could try with normal cocoa if you don't have cacao powder on hand.
Almond Meal - you can use almond flour as well. If you see any clumps just make sure you break them up when you are mixing the muffin mixture together.
Coconut Oil - If your coconut oil is firm, heat it up in a small saucepan on the stove for approximately 1 minute on low heat to make it liquid.
Eggs - use room temperature eggs. It make the batter so much easier to mix together. You run the risk of the coconut oil firming up and solidifying if you use eggs that have just come out of the fridge.
Maple Syrup - you could also use rice malt syrup or honey.
Vanilla Extract - you could also use vanilla paste.
HOW TO MAKE THESE BANANA MUFFINS
Step 1: Pre-heat oven. Pre-heat oven to 180 C | 355 F
Step 2: Prepare the bananas and wet ingredients. Add the bananas to a large mixing bowl and mash with a fork. Next add the eggs, maple syrup, coconut oil and vanilla extract, mixing together well.
Step 2: Add dry ingredients to the mixing bowl. Add the almond meal, cacao powder and baking powder to the mixing bowl with the wet ingredients. Mix together to combine, making sure that you break up any clumps in the almond meal.
Step 3: Add the choc chips. Add your choc chips and fold through the mixture.
Step 4: Add mixture to muffin tray. Divide mixture evenly among 12 muffin holes if using a silicone muffin tray or among 12 muffin cases if using a metal muffin tray.
Step 5: Bake Muffins: Place in the oven (on the middle tray) and bake for 18-20 minutes or until a toothpick (or skewer) comes out clean. Cool in the tray for 5 minutes and then transfer the muffins to a wire rack to cool further.
Almond Meal - You can substitute the almond meal with gluten free flour. I would reduce the amount slightly to 1 ½ cups of gluten free flour though.
Chocolate Chips - You can any chocolate chip you prefer to suit your dietary requirements. There are so many different ones available. Sugar free, dairy free, carob, cacao nibs.
TIPS AND FAQS
You can use any type of bananas but make sure they are over-ripe. So if you only have green or just ripe bananas, I would wait a few days until they start to get the brown spots on the banana skin and then you are good to go. You can even wait until the skin is almost black!
Over-ripe bananas are the key to making these muffins awesome!
I am a big fan of using silicone baking wear as I find them super easy to use plus the food does not stick and you use up less baking paper/muffin cases.
But you can use the metal ones as well. These muffins will look really cute in the fancy muffins cases. But if you want them not to stick to the muffin cases, then make sure you use parchment paper ones.
Using room temperature eggs will make the batter so much easier to mix together. If you use eggs that have just come out of the fridge then you run the risk of the coconut oil firming up and solidifying and you may end up with chunks of coconut oil in your muffins.
You can use any choc chips you like. Dairy free, sugar-free, dark, white, the regular kind. Even cacao nibs will work. You can also use choc chunks or the larger sized choc buttons. My favourite is using dark chocolate choc chips to make these muffins.
Yes you can but reduce to 1 ½ cups
Looking for other baked dessert recipes? Try these:
Lastly, if you make these gluten free muffins I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Double Chocolate Banana Muffins
- 3 over-ripe bananas
- 3 eggs room temperature
- ⅓ cup coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups almond flour or almond meal. See below for substitution option.
- ¼ cup cacao powder
- 1 teaspoon baking powder
- ¾ cup choc chips
- Pre-heat oven. Pre-heat oven to 180 C | 355 F
- Prepare bananas and wet ingredients. Add bananas to a large mixing bowl and mash with a fork. Add eggs, coconut oil, maple syrup and vanilla extract and mix together thoroughly.
- Add dry ingredients. Add the almond meal, cacao powder and baking powder to the mixing bowl and mix well to combine. Break any clumps of almond meal up.
- Add choc chips. Add the choc chips and fold through the muffin mixture.
- Add mixture to muffin tray. Divide mixture among 12 muffin holes (if using a silicone pan) or muffin cases if using a metal muffin tray.
- Bake muffins. Bake in oven for 18-20 mins or until a toothpick comes out clean. Cool for 5 mins and then transfer to wire rack to cool further.
- You can use regular gluten free flour but reduce the amount slightly to 1 ½ cups.
- You can keep stored in an air-tight container for 3-4 days at room temperature.