Gluten Free Banana Chocolate Chip Muffins

5 from 2 votes
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These Gluten Free Banana Chocolate Chip Muffins are unbelievably delicious. Made with almond flour, walnuts, chocolate and banana, perfect for a morning treat throughout the week.

Gluten Free Banana Chocolate Chip Muffins up close on a grey counter.
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Why Make These Gluten Free Banana Chocolate Chip Muffins

Gluten free goods can sometimes be overly dense and dry, these muffins are the complete opposite! They are light and fluffy with a slight crisp to the outside from the almond flour. I almost like them better than the regular version of these muffins. They have lots of good texture and adding walnuts to the tops makes them look even more appetizing.

Ingredients You’ll Need For Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins ingredients on a grey counter.

Almond Flour. This will give the Gluten Free Banana Chocolate Chip Muffins some extra protein!

Coconut Sugar. You may also use a sugar alternative or white granulated sugar.

Coconut Oil. Canola or olive oil will also work. I prefer coconut oil for this recipe.

Over Ripe Bananas. Typically two will be perfect.

Gluten Free Oats. Oats are naturally gluten free, but if you are celiac please be sure to get the certified gluten free.

Vanilla Extract.

Salt and Cinnamon.

Walnuts (optional)

Chocolate chips. I use semi sweet.

Eggs

Baking Powder & Baking Soda

How To Make This Recipe

Step one. Mix all the dry ingredients into medium bowl whisk together and get clumps out. Mix all wet ingredients together in a large separate bowl. Pour into dry ingredients, add chocolate chips and walnuts. Mix together well.

Step Two. Mix all the dry ingredients into medium bowl whisk together and get clumps out. Mix all wet ingredients together in a large separate bowl. Pour into dry ingredients, add chocolate chips and walnuts. Mix together well. Add muffin cups to the muffin tin. If you do not have any than spray the muffin tin or rub coconut oil on the cups to prevent sticking – Muffin cups are highly recommended to hold the muffins in place. Spoon in muffin mix, fill the muffin cups halfway to 3/4 full. Bake for 20 – 25 minutes ** check with a toothpick to be sure it comes out clean before pulling out of the oven – oven temps will vary

Recipe Tips

Can I use all purpose flour instead of almond flour?

Yes, but cut it down by 1/2 cup

Can I use granulated white sugar?

Yes, this will offer a sweeter flavor. You may also use a sugar substitute like Truvia or Swerve.

Can I skip the walnuts?

Yes!

How do I make sure the muffins have set?

With gluten free items they take a bit longer to set. Be sure to let them rest and completely cool. This will help everything to stick together.

Other recipes to try

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Gluten Free Banana Chocolate Chip Muffins
5 from 2 votes

Gluten Free Banana Chocolate Chip Muffins

These Gluten Free Banana Chocolate Chip Muffins gluten free, and unbelievably delicious. Made with almond flour, walnuts, chocolate and banana, perfect for a morning treat throughout the week. 
Prep: 10 minutes
Cook: 22 minutes
Servings: 12 muffins

Equipment

  • Muffin Tin

Ingredients 

  • cups almond flour , sifted with no clumps
  • ½ cup old fashioned gluten free oats
  • cup coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • tsp sea salt
  • ½ tsp cinnamon
  • 2 over ripe bananas or 1 cup mashed
  • cup melted coconut oil or butter
  • 2 eggs , room temp
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips , optional
  • ½ cup walnuts , optional

Instructions 

  • Set oven to 350
  • Mix all the dry ingredients into medium bowl whisk together and get clumps out. Mash up the banana and then mix all wet ingredients together in a large separate bowl. Pour into dry ingredients, add chocolate chips and walnuts. Mix together.
  • Add muffin cups to the muffin tin. If you do not have any than spray the muffin tin or rub coconut oil on the cups to prevent sticking – Muffin cups are highly recommended to hold the muffins in place. Spoon in muffin mix, fill the muffin cups halfway to 3/4 full. Bake for 20 – 25 minutes ** check with a toothpick to be sure it comes out clean before pulling out of the oven – oven temps will vary

Notes

*You may use granulated white sugar if you prefer a sweeter flavor.
*Use canola oil or olive oil in place of coconut oil if preferred.

Nutrition

Serving: 1slice | Calories: 232kcal | Carbohydrates: 26g | Protein: 4.8g | Fat: 13g | Saturated Fat: 3.8g | Cholesterol: 23mg | Sodium: 15mg | Potassium: 383mg | Fiber: 2.6g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 22 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 232
Keyword: breakfast, dairy free, muffins
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