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Gluten-free Banana Chocolate Chip Muffins (dairy-free option)

Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 178 kcal
Author Chelsea Green

Ingredients

  • 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)

Instructions

  1. To begin, preheat your oven to 350. Spray a muffin pan with non-stick spray.

  2. 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.

  3. 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.

  4. Fill each muffin cavity about 3/4 way full.

  5. Bake in the oven for 18-21 minutes, or till a toothpick inserted comes out clean and the top is springy to touch.

  6. Let cool, then devour!

Recipe Notes

Stored in an airtight container, these last on the counter for 1-3 days and in the fridge for about a week.