Gluten-Free Banana Chocolate Chip Muffins Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
6 muffins
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Calories
679 kcal
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Course
Dessert
Gluten-Free Banana Chocolate Chip Muffins Recipe
Description
This recipe balances mashed bananas, lemon juice, and dairy ingredients like butter (or coconut oil), Greek yogurt, and milk to create a moist base for the muffins. The dry mix blends a gluten-free flour blend with almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt. Combining the wet and dry mixes just until combined keeps the crumb tender. Chocolate chips folded into the batter add bursts of sweetness and texture.
Baked at 375°F, the muffins develop a lightly crisp top with soft, flavorful interiors. Topping with reserved chocolate chips enhances the look and taste. Cooling them on a rack after briefly resting in the pan helps muffins set properly. They make an appealing gluten-free option for those avoiding wheat but enjoying classic banana and chocolate flavors.
Ingredients
- 2 banana
- 2 tablespoons lemon juice
- ⅔ cup butter or coconut oil, melted
- ⅔ cup Greek yogurt
- ½ cup milk
- 2 egg
- 2 cups gluten-free flour blend
- ¾ cup almond flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup chocolate chips divided
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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