Gluten-Free Banana Chocolate Chip Muffins Recipe

Name: Gluten-Free Banana Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 6 muffins
Ingredients: 2 bananas; 2 tablespoons lemon juice; ⅔ cup 150g butter or coconut oil, melted; ⅔ cup 150g Greek yogurt; ½ cup 120ml milk; 2 eggs; 2 cups 280g gluten-free flour blend; ¾ cup 80g almond flour; ¾ cup 150g brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon xanthan gum; ¼ teaspoon salt; ½ cup 90g chocolate chips, divided

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5.0

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
40 mins
Servings
6 muffins
Calories
679 kcal
Course
Dessert

Gluten-Free Banana Chocolate Chip Muffins Recipe

Ethan Patterson

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Turn your overripe bananas into simple and satisfying gluten-free banana chocolate chip muffins. These tasty muffins are an easy recipe that fits perfectly into a gluten-free diet, and will become an instant favorite with kids and adults alike.

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Ingredients

Servings

2 bananas
2 tablespoons lemon juice
⅔ cup 150g butter or coconut oil, melted
⅔ cup 150g Greek yogurt
½ cup 120ml milk
2 eggs
2 cups 280g gluten-free flour blend
¾ cup 80g almond flour
¾ cup 150g brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
½ cup 90g chocolate chips, divided

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Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or oil.
In a large bowl, mash the bananas with a fork. Add lemon juice, melted butter or coconut oil, Greek yogurt, milk, and eggs. Mix well.
In another bowl, combine gluten-free flour blend, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in ¾ of the chocolate chips, reserving some to sprinkle on top of the muffins.
Fill each muffin cup to the brim with batter.
Sprinkle the reserved chocolate chips on top of the batter in each muffin cup. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool n the tin for 5 minutes, then transfer to a wire rack to cool completely.

Equipments used:

Nutrition Information

Show Details

Calories 679kcal (34%) Carbohydrates 80g (27%) Protein 13g (26%) Fat 40g (62%) Saturated Fat 24g (120%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 58mg (19%) Sodium 480mg (20%) Potassium 267mg (8%) Fiber 8g (32%) Sugar 42g (84%) Vitamin A 139IU (3%) Vitamin C 5mg (6%) Calcium 237mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 6muffins

Amount Per Serving

Calories 679 kcal

% Daily Value*

Calories	679kcal	34%
Carbohydrates	80g	27%
Protein	13g	26%
Fat	40g	62%
Saturated Fat	24g	120%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	58mg	19%
Sodium	480mg	20%
Potassium	267mg	6%
Fiber	8g	32%
Sugar	42g	84%
Vitamin A	139IU	3%
Vitamin C	5mg	6%
Calcium	237mg	24%
Iron	4mg	22%