If you’re a mom of young kids, chances are you have some spotty bananas staring at you from the corner of your kitchen counter right now. Rid yourself of the fruit fly collection and try these delish gluten-free muffins!
Main Ingredient spotlight
Bananas are a cheap and easy grab-and-go snack for kids and adults. We usually keep them stocked at our house for that reason. Every couple of weeks they seem to be forgotten and we just watch the bananas get darker every day. I only like to eat them if there is no brown. After a few brown spots show up, I peel and freeze for smoothies. If they are mostly brown then I use them for pancakes or muffins. I love using bananas in gluten-free muffins. Gluten-free baking can easily be too dry to enjoy, but not with bananas in the recipe!
Gluten-free Flours of Choice
For this recipe, I used the same gluten-free flour combo that I used in the Gluten-free Apple Pie Muffins. You definitely want to stick to the measurements of the flours since they are so different. I’ve had a little too much coconut flour dry out a few recipes! I like this flour combo because the oat brings some moisture and chewiness, the almond brings some structure, and the coconut soaks up just enough moisture to leave you with a texture that doesn’t immediately give away that it is gluten-free!
Gluten-free Banana Chocolate Chip Muffins
- Nutribullet (or other food processor)
- 1 Very Ripe Banana
- 1/2 cup Ripple Unsweetened Original Milk or other milk
- 1 Egg
- 3 tbsp Honey
- 2 tbsp Unsalted Butter melted
- 1/2 tsp Vanilla Extract
- 1/2 cup Rolled Oats
- 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1/8 cup Mini Dark Chocolate Chips
- Preheat oven to 375.
- Add all ingredients except chocolate chips to nutribullet and pulse 3 times. Add blended dry ingredients to a small bowl.
- Add all wet ingredients to nutribullet and pulse 3 times.
- Add wet ingredients to the small bowl with dry ingredients and mix until just combined.
- Fold in chocolate chips.
- Line muffin tin (grease the pan if you have no liners) and fill cups 3/4 of the way.
- Bake at 375 for 15 min or until golden and a toothpick inserted in the center comes out clean.
- Use a utensil to scoop muffins out safely and transfer to a wire cooling rack for at least 5 minutes.
Check out this post for a little bit about why I love Ripple Pea Milk!!
I’d love to hear if you tried these!
I’m going to be working on other recipes and topics for a bit, but this recipe is fun to try with different flavors. Let me know in the comments if you tried these or switched up the flavors!