Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins

These are the perfect gluten free banana chocolate chip muffins. They are super moist, easy to make and will be a hit with your kids. Plus there is no added sugar, the sweetness is provided by the bananas and the chocolate chips.

4.12 from 9 votes

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Category: Muffins and Breads

Cuisine: Western

Keyword: baking, banana, chocolate chip, gluten free, muffins

Prep Time: 5

Cook Time: 20

Additional Time: 10

Total Time: 35

Servings: muffins

Calories: 236kcal

Author: Vanessa Gengaroli

Ingredients

3 bananas medium sized, the riper the better
3 eggs large sized
1/3 cup coconut oil melted
1 teaspoons vanilla extract
2 cups almond flour or almond meal
1 teaspoon cinnamon powder
1 teaspoon baking powder
3/4 cup chocolate chips regular, dairy free, sugar free

Instructions

Heat Oven and Prepare Muffin Tray - Heat oven to 180C | 350F and line a 12-cup muffin tray with paper baking cases (if you are using a metal tray)
Prepare Wet Ingredients - In a large bowl, combine the bananas, eggs, coconut oil and vanilla extract.
Add Dry Ingredients - Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
Add Chocolate Chips - Finally, add all the chocolate chips and fold through the mixture.
Divide Mixture - Spoon mixture evenly into the baking cases or muffin holes (if using a silicone tray).
Bake - Bake for approximately 15-18 minutes or until a skewer comes out clean.
Allow to Cool - Set aside in the pan for 10 minutes before turning out onto a wire rack.

Notes

You can use either a metal baking tray with baking cases or my personal favourite, a silicone muffin tray
You can use any chocolate chip you like - dark, milk, dairy free, sugar free, carob, cacao nibs.
Use room temperature eggs for the best outcome
Store for 3-4 days in an air-tight container

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