These muffins are fluffy, full of texture and flavor. You would never guess they are gluten free. They have a little extra fiber in them making them a great breakfast muffin for chocolate lovers.Jump to Recipe
I am really trying to bake up some more gluten free goods for you guys, I get so many requests for more gluten free or paleo treats. I have made these muffins a few times and they are one of my favorite gluten free recipe son the blog! I just recently started adding chocolate chips to the mix and it took them to a whole new level!
Other recipes to try:
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.
You can easily substitute GF all purpose flour for the almond flour but I suggest you use 1.5 cups instead of 2 cups.
This recipe calls for gluten free oats. I decided to add some oats into these muffins to get some more texture and fiber into them. I also added dark chocolate chips but you can certainly add any chips you like best! Milk chocolate chips are another great option.
This recipe also calls for coconut sugar. You can use regular white sugar if you’d prefer, they may have a little sweeter taste if you opt to go in that direction.
If you make these, be sure to post about it and tag me on Instagram @sailor_bailey and use #SailorBailey so I can see your creations.
Gluten Free Chocolate Banana Muffins
- MIxing Bowls
- Muffin Tin
- 2 cups almond flour sifted with no clumps
- ½ cup old fashioned gluten free oats
- ⅔ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp sea salt
- ½ tsp cinnamon
- 3 over ripe bananas or 1 cup mashed
- ⅓ cup melted coconut oil or butter
- 2 eggs room temp
- 1 tsp vanilla extract
- ½ cup dark chocolate chips optional
- ½ cup walnuts optional
- Set oven to 350
- 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 chocoalte 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