Gluten Free Banana Bread Muffins

Gluten free banana bread muffins stuffed full of ooey-gooey chocolate chips. The perfect on-the-go snack, these grain free banana muffins are sure to hit the spot! Dairy free, too!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 217kcal

Author Mary Smith

Equipment

Muffin tin
Mixing bowls

Ingredients

3 medium-sized ripe bananas mashed
2 eggs
⅓ cup smooth nut butter I used Almond butter from Costco!
⅓ cup maple syrup
1 tsp vanilla extract
1 ¼ cup almond flour
¼ cup coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
¾ cup chocolate chips + more for topping

Instructions

Preheat oven to 375. Line a 12-cup muffin pan with baking cups, or spray well with cooking spray if using a non-stick pan. Mix the bananas, eggs, almond butter, maple syrup, and vanilla in a large bowl.
In a smaller bowl, mix the remaining dry ingredients (except for the chocolate chips). Add the dry ingredients to the bowl with the wet ingredients. Mix well. Add the chocolate chips and stir.
Spoon the batter into the cups, filling almost to the top.
Bake for 20-22 mins until a toothpick comes out clean and the tops are set and golden brown. Let them cool completely before removing from the pan / peeling off the wrapper (otherwise they make stick!) Enjoy!

Notes

Storage: Store gluten free banana bread muffins in an air-tight container on the counter. You can also store in the fridge!

Nut Allergy: These gluten-free banana muffins are not nut-allergy friendly, as they contain nut flours and nut butter. Please keep this in mind if someone in your family has a nut allergy. You can always make my gluten free banana muffins made with 1:1 gluten free flour! Sub sunflower seed butter for any nut butter (but beware it turns stuff green!)

Nutrition