Gluten Free Banana Chocolate Chip Muffins

These gluten free, dairy free muffins are perfect for spring break, Easter, or Mother’s Day brunch … or just any day. They’re easy to whip up and a perfect way to use any over-ripe bananas you may have laying around!

Recipe courtesy of Blissfully Domestic.

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Servings 10muffins
Prep Time 10minutes
Cook Time 18-20minutes
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 1
You:
Rate this recipe!
Servings 10muffins
Prep Time 10minutes
Cook Time 18-20minutes
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. Whisk dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, salt) together in a bowl. Set aside.
  3. Mash the banana in a large bowl, add in the eggs, coconut oil, and vanilla. Combine until completely mixed through.
  4. Gradually add the dry ingredients to the wet ingredients mixing as you go. Lastly, fold the chocolate chips through the mixture.
  5. Either spray, or place baking cups into a muffin tin, and fill each until 3/4 full. Bake for 18-20 minutes (mine took 18 minutes), or until a toothpick inserted in the center comes out clean.
  6. Set aside to cool, and then enjoy!
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