Here’s a delicious gluten-free banana chocolate chip muffin recipe that’s moist, fluffy, and packed with flavor! These muffins are perfect for breakfast, a snack, or even dessert.
Ingredients (Makes 12 muffins)
- 2 ripe bananas (mashed)
- 2 large eggs
- ⅓ cup melted coconut oil (or butter)
- ½ cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- ½ cup chocolate chips (dairy-free, if needed)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla.
- In a separate bowl, mix gluten-free flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then transfer to a wire rack.
Tips & Variations
✔ Extra Moist? Add ¼ cup plain yogurt or applesauce.
✔ Nutty Twist? Fold in ¼ cup chopped walnuts.
✔ Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.
Enjoy your gluten-free banana chocolate chip muffins! 🍌🍫🧁 Let me know if you’d like more variations! 😊
