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Gluten-free Chocolate Chip Banana Muffins
Banana and chocolate. It's the perfect pair! Gluten-free chocolate chip banana muffins are perfectly moist and tender! Ready for a snack or quick breakfast!
Prep Time
20
minutes
mins
Cook Time
23
minutes
mins
Total Time
43
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
12
muffins
Calories:
244
kcal
Author:
Katie Olesen
Ingredients
1 ¾
cup
gluten-free flour blend
1 ½
teaspoon
baking powder
½
teaspoon
baking soda
1
teaspoon
cinnamon
½
teaspoon
salt
½
cup
butter,
1 stick, substitute coconut oil for dairy-free
½
cup
sugar
2
eggs
1
teaspoon
vanilla
1
cup
mashed ripe banana,
about 3 small
½
cup
mini chocolate chips,
plus extra for tops if desired.
Instructions
Preheat the oven to 350°F. Grease muffin pan well or fill muffin tin with parchment liners.
Blend the dry ingredients in a small bowl, set aside.
Cream the butter and sugar together.
Incorporate the eggs and vanilla.
Add in the bananas and blend. Pre-mash the bananas if they are still a little firm.
Now, blend in the dry ingredients.
Stir in the chocolate chips.
Scoop into muffin tins. Press a few extra chocolate chips on top of each muffin, if desired.
Bake at 350°F for 20-24 minutes or until lightly golden brown on top and a toothpick inserted in center comes out clean.
Notes
Parchment liners
are preferred. Then the muffins never stick! Grease the pan well if you're not using a liner!
Don't overmix!
You don't want to incorporate too much air into the batter.
Store
at room temperature in an airtight container for up to 3 days.
Nutrition
Serving:
1
muffin
|
Calories:
244
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
48
mg
|
Sodium:
268
mg
|
Potassium:
137
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
293
IU
|
Vitamin C:
2
mg
|
Calcium:
56
mg
|
Iron:
2
mg