These healthier gluten-free Banana Chocolate Chip Muffins are light, fluffy, and studded with chocolate chips throughout. They’re quick and easy to make too, with only one bowl!
Simple banana muffins are a must-have recipe.
Anytime you have overripe, brown spotted, mushy bananas, what do you do with them?!
I have two things that I do almost weekly. One, I chop them up and freeze them for smoothies. Or, I use them to make some sort of delicious baked good.
These gluten-free Banana Chocolate Chip Muffins are one of the recipes that are repeated frequently at my house. Because, they’re:
- quick and easy to make
- a little healthier than others (only lightly sweetened and made with less butter)
- made in one bowl (as little dishes as possible is the best way to bake!)
- gluten-free and also easily made dairy-free too (if needed)
My kids love them too. I like to put a little spoonful of peanut butter on top, and eat one alongside a hot cup of coffee. That’s an ideal breakfast for me!
So, if you’ve got overripe banana’s and need a simple breakfast recipe that’s family friendly, look no further. These gluten-free Banana Chocolate Chip Muffins were made for you!
Keep reading, for tips and tricks to make the best gluten-free banana muffins.
Most important thing, first: use overripe banana’s.
Don’t pick the one’s that have just a couple brown spots. Wait till they’re mostly brown and really mushy. The darker they are, the sweeter your muffins will be. It’s worth the wait.
These muffins are only lightly sweetened with 1/4 cup of brown sugar. They won’t be overly sweet. The chocolate chips themselves really help to lend some of the sweetness.
If you aren’t used to lightly sweetened muffins, they may not be sweet enough for you (or, you may want to add another 1/4 cup of chocolate chips to bump the flavor up a bit).
These muffins are also only made with 1/4 cup of butter (rather than the traditional 1/2 cup of butter in most recipes). So, with less butter and sugar than other recipes, these are definitely a healthy way to start your day.
You can make these Banana Chocolate Chip Muffins dairy-free by using coconut oil (or a dairy-free butter alternative, like Earth Balance), almond milk (or something similar), and dairy-free chocolate chips.
And, these muffins are gluten-free thanks to a high quality gluten-free all purpose flour blend (with xantham gum). I wouldn’t recommend trying to substitute it with anything else.
These gluten-free Banana Chocolate Chip Muffins are a must-make healthy breakfast recipe. Make them on the weekends, so you’re ready for the busy week ahead!
After you make them, let me know what you think! Leave a comment and rating, below.
Looking for more recipes for your brown bananas? Check out my gluten-free Cinnamon Swirl Banana Bread, Healthy Peanut Butter Banana Muffins, Banana Cinnamon Sugar Donuts and Banana Coffee Cake.
- 1/4 cup butter, softened (or coconut oil, for dairy-free)
- 1/4 cup brown sugar (or coconut sugar)
- 1 cup overripe banana, mashed (about 2 large bananas)
- 1 tsp vanilla
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup chocolate chips (dairy-free if necessary)
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To begin, preheat your oven to 350. Spray a muffin pan with non-stick spray.
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To a large mixing bowl, add your butter and brown sugar and beat them together with a mixer till creamy. Add your banana and vanilla and beat again till mostly smooth. Add your milk and eggs and blend till combined.
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To the same bowl, add your flour, baking powder, baking soda, salt, cinnamon and mix together till you have a thick muffin batter. Add your chocolate chips and fold them in.
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Fill each muffin cavity about 3/4 way full.
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Bake in the oven for 18-21 minutes, or till a toothpick inserted comes out clean and the top is springy to touch.
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Let cool, then devour!
Stored in an airtight container, these last on the counter for 1-3 days and in the fridge for about a week.
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