This recipe for Gluten Free Banana Chocolate Chip Muffins is by far our #1 favorite recipe! My family loves them and they have no idea they are gluten free! They are not dry and don’t have a dense texture like some other gluten free baked goods. If you like bananas and chocolate, you MUST try this recipe! Eliminating the chocolate chips makes this an excellent Paleo-friendly recipe too. These gluten free banana chocolate chip muffins make a great healthy snack or go well with a protein smoothie in the morning. It is one “treat” I don’t mind the kids eating!
We do not have a gluten allergy or sensitivity, but we have decided to limit our intake of gluten. My oldest suffers from a variety of nasal allergies. We have found that eliminating gluten in her diet helps reduce mucous and other allergy symptoms. We were successful for several months, then during the holidays, we fell off the gluten free wagon and by the second month, her allergy symptoms were back in full force. Just this week, she decided it was time to begin drastically limiting her gluten intake so I knew I needed to surprise her with a batch of these family favorite muffins!
Gluten Free Banana Chocolate Chip Muffins
- 3-4 Ripe Bananas, mashed
- 2 Eggs
- 3/4 Cup Almond Butter
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Cup Almond Meal
- 1/2 tsp Ground Cinnamon (or a very generous sprinkle)
- 1/2-3/4 Cup Chocolate Chips (Optional. You can substitute chopped walnuts or pecans instead.)
Preheat oven to 350 degrees.
Begin by adding the bananas to your mixing bowl. Mash them with a fork before you use a handheld mixer.
Combine bananas, almond butter, eggs, baking powder, baking soda and cinnamon.
Once the mixture is well blended, slowly add the almond meal. Scrape down the sides of the bowl as you are combining it
with the wet ingredients.
Once completely blended, fold in the chocolate chips. I used a heaping half cup.
Spoon into lined or well-greased muffin tin.
Bake 18-20 minutes or until a toothpick comes out clean. My oven runs a bit hot, so these muffins were done in 18 minutes.
To check, insert a toothpick in the center of the muffin. If it comes out clean, the muffins are done. Remove from muffin tin and allow to cool on a wire rack.
Yield – 12 muffins. * These are also great as mini muffins. If you use a mini muffin time, be sure to reduce the baking time. Check them at about 12 minutes and if they are not done, then add a minute or two at a time until done.
Pin this post! You need to try this recipe and you will not be disappointed!