Gluten Free Banana Chocolate Chip Muffins
Moist, fluffy, sweet, gluten free, and vegan banana chocolate chip muffins. You will love this simple and delicious muffin recipe!
Disclosure: This post contains affiliate links, which means I will receive a commission if you click on/purchase through my link #CommissionsEarned. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure here. The Bob’s Red Mill gluten free 1-to-1 baking flour was sent to me for free #gifted.
Gluten Free Banana Chocolate Chip Muffins
Good morning friends! It has been a very busy past couple of weeks for me, so I’m sorry for not getting any new recipes up. Fortunately, this first recipe back was well worth the wait. Today, I am sharing my recipe for vegan and gluten free banana chocolate chip muffins. These muffins are fluffy, moist, sweet, delicious, and super easy to make. They are both vegan and gluten free, and they are the perfect recipe to make for breakfast, a mid-day snack, or dessert.
You can also double the recipe to make a larger batch of muffins to enjoy throughout the week. Muffins are one of those snacks that are really easy to pack up and take with you on the go, which is why I love to meal prep them.
Anyway, enough on that. Let’s go ahead and go over some quick things to note for this recipe. Then, we will take a look at the list of ingredients you will need to make these vegan and gluten free banana chocolate chip muffins.
What Are Gluten Free Muffins Made Of?
Gluten free muffins can use a wide variety of base ingredients. For these banana chocolate chip muffins specifically, I chose to use the Bob’s Red Mill gluten free 1-to-1 baking flour (which was sent to me for free #gifted) in combination with some quick oats, which I blended into a fine oat flour.
This combination of flours made the perfect dry base for the muffins. They still turned out ultra moist, light, and fluffy, which is exactly what you want in a muffin, especially banana chocolate chip muffins. I used mashed banana to add a ton of moisture to this muffin recipe, as well as sweetness and flavor.
How Do You Make Gluten Free Baked Goods Moist?
One of the easiest ways that I have found to make gluten free baked goods moist is by using either unsweetened applesauce, mashed banana, or canned pumpkin in the mixture. This works especially well for things like muffins, brownies, cakes, and cupcakes. For this gluten free banana chocolate chip muffins recipe, I went with mashed banana. I have also made gluten free cookies in the past by using unsweetened applesauce as well as melted coconut oil to add moisture to them.
These ingredients also serve another purpose. I find that they tend to prevent gluten free baked goods from turning out dry and crumbly. Obviously, you don’t need to include all of them in your recipe to create a moist baked treat. Usually the addition of one or two of them is enough to make sure your vegan and gluten free baked goods turn out nice and moist.
Now that we have gone over a few quick things to note, let’s take a look at the list of ingredients you will need to make these vegan and gluten free banana chocolate chip muffins.
Banana Chocolate Chip Muffins – Ingredients
- Quick Oats – The quick oats serve as the first key ingredient for this banana chocolate chip muffins recipe. They will be blended up to form a fine oat flour.
- Gluten Free 1-to-1 Baking Flour – The gluten free flour combines with the oat flour to form the perfect dry base for these gluten free muffins.
- Coconut Sugar – The coconut sugar adds a ton of sweetness to the banana chocolate chip muffins.
- Dark Chocolate Chips – The dark chocolate chips add rich chocolate flavor and some sweetness to these muffins.
- Baking Powder – The baking powder serves as the first essential leavening agent to ensure these muffins rise.
- Baking Soda – The baking soda is the other important leavening agent in this recipe that helps the muffins achieve a light and fluffy texture.
- Ripe/Overripe Banana – The ripe or overripe banana adds a ton of sweetness and moisture to this banana chocolate chip muffins recipe. If the banana peel is yellow with brown spots, it is perfect to use in recipes such as this one.
- Nut Milk – The nut milk acts as the main source of liquid for this recipe. It adds a ton of creaminess to the muffin batter.
- Coconut Oil –The melted coconut oil adds moisture and richness to the muffins. It helps ensure that they don’t turn out dense, dry, or crumbly.
More Muffin Recipes You Might Like:
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Gluten Free Banana Chocolate Chip Muffins
Ingredients
- 1/2 cup quick oats (blended into a fine oat flour)
- 1/4 cup gluten free 1-to-1 baking flour (I used Bob's Red Mill brand which was sent to me)
- 1/4 cup coconut sugar
- 2 tbsp dark chocolate chips
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 medium banana (ripe or overripe)
- 5 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1/2 tsp melted coconut oil (measure after melting)
Instructions
- Preheat the oven to 350° F.
- In a mixing bowl, combine the oat flour, gluten free flour, coconut sugar, baking powder, and baking soda.
- In a separate bowl, thoroughly mash the banana.
- Add the mashed banana, nut milk, and melted coconut oil to the dry ingredients, and mix to combine thoroughly.
- Gently fold in the chocolate chips.
- Distribute the muffin batter evenly between six cavities of a lined or greased muffin pan, filling each one about 3/4 full.
- Top each muffin with a few more dark chocolate chips.
- Pop the muffins in the oven to bake for about 20 – 25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool completely before removing them from the pan.
- Dig in and enjoy!
Notes
As you guys can tell, this recipe is insanely easy to make. The banana chocolate chip muffins turn out sweet, moist, fluffy, and delicious. This is the perfect recipe to meal prep on the weekend and enjoy all throughout the week. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
