Gluten-free banana chocolate chip muffins
This banana chocolate chip muffin recipe is so soft, tender and flavor packed. It’s simple to put together, kid friendly and delicious.
Servings: 12 Muffins
Ingredients
- 1 ¼ cups (210g) gluten free flour blend (I used bobs red mill, the blue bag)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3-4 (420g) ripe bananas
- 1 large egg (room temp)
- ¾ cup (170g) granulated sugar
- ¼ cup (57g) brown sugar
- 6 Tbsp (90g) coconut oil, melted
- ¾ cup (150g) chocolate chips (plus more for topping)
Instructions
- Preheat your oven to 400 degrees F and line a muffin tin with 12 liners.
- Combine the gluten free flour, baking soda, baking powder and salt in a small bowl. Set aside.
- In a medium or large bowl, mash up the bananas with a fork. Mix together the ROOM TEMPERATURE egg, both sugars, and melted coconut oil. Add in the flour mixture to to the wet ingredients and mix until almost combined. Add in chocolate chips and mix to combine.
- Evenly scoop batter into the lined muffin tray and allow batter to sit for about 20 minutes before baking. You can also eat the batter rest before scooping the batter into the muffin tin. Top muffins with extra chocolate chips if desired.
- Bake at 400 degrees F for 5 minutes. Reduce the heat to 375 and bake for about 16-20 min more or until toothpick inserted comes out dry.
- Let muffins cool in muffin tin for about 10 minutes then transfer muffins to a cooling rack and let them cool completely before eating. Enjoy!
Notes
- You can store these muffins in glass or plastic Tupperware once they are completely cooled. They will stay fresh for a few days at room temp.