The Best Gluten Free Banana Muffins
Super light, tender, and moist banana chocolate chip muffins are gluten free but you won’t even be able to tell! These are made with coconut flour to be friendly to those with nut allergies.
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This recipe is super versatile as well. You can use the batter for banana bread, pancakes, and waffles. To make these keto, simply leave out the chocolate chips or use carob chips, which are lower in sugar. Also, using almond butter or any other kind of nut butter instead of regular butter will make this into a great paleo muffin!
I love using this easy recipe to take care of all those ripening bananas in my kitchen. Because this recipe uses 3 bananas instead of the typical 2, you can make quick work of most those bananas turning brown on your counter. Making it is such a breeze. You mix mashed banana with butter and vanilla, then add the eggs, then the flour and cinnamon and bake it! 4 steps, that’s it!!!
A whole batch also ensures we have breakfast for a few days, which has come especially in handy since my husband started working from home. These keep really well in a large resealable plastic bag, or an airtight container. And the bonus to using coconut flour is not having to worry about over-mixing the flour in the batter and making tough muffins since there is no gluten in them!
Things to know about coconut flour
Never baked with coconut flour before? Here are some things to know:
- It’s great for keto recipes because it’s high in protein, fiber, and fat (4g protein, 9g fiber, 2.5 g fat)
- Coconut flour is naturally sweet, with a pleasant coconut taste since it is ground from dried coconut meat. This also makes it great for people with grain-restrictive diets.
- It is highly absorbent, which means you won’t need as much of it for your recipes! This banana chocolate chip muffin recipe only uses 1/2 cup.
- To bake with coconut flour, your recipe will need eggs to bind the batter and liquid to help thicken.
- Sift or thoroughly whisk coconut flour before adding to your batter to ensure lumps are removed.
What you will need for the best gluten free banana muffins
- Mixing bowls
- Fork
- Whisk or mixer
- Silicone spatula
- Muffin tin (we like this one)
- Muffin liners – you can also make your own like we did! (This recipe is also fine without them)
- Spoon
And that’s it! No food processor needed and your clean up will be so quick and easy!
The Best Gluten Free Banana Chocolate Chip Muffins
Equipment
- mixing bowls
- fork
- spatula
- Hand mixer
- muffin tin
- muffin liners
- spoon
Ingredients
- 3 bananas medium ripe, mashed with a fork
- 1 teaspoon vanilla extract
- 4 tablespoons butter softened
- 2 eggs room temperature
- 1/2 cup coconut flour
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips plus more for sprinkling on top
- flaky sea salt for sprinkling on top
Instructions
- Preheat oven to 350F. Line a muffin tin with muffin liners. You can also grease the tin or spray with nonstick cooking spray.
- In a bowl, combine the mashed bananas, vanilla extract, and butter. Mix until well combined and creamy.
- Add in eggs, one at a time. Mix after each addition. Then add coconut flour, baking soda, cinnamon, and salt. Mix batter until dry ingredients are just combined. Fold in chocolate chips.
- Gently spoon mixture into the muffin liners. Sprinkle the tops of batter with a few chocolate chips. Bake for 25 minutes or until a toothpick inserted into center comes out clean.
- Cool on a wire rack for 20 minutes and gently remove each muffin from the pan to cool completely on the wire rack.
Looking for another gluten free recipe to try? Try our Chai Avocado Blondies!
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