Tender and fluffy gluten free chocolate chip banana muffins – these are a perfect snack or dessert!
These were declared. “The best muffins you’ve ever made!” by Darryl last week. They were yummy…but how can you go wrong with chocolate and banana? You can’t. It’s just not possible. :) Of course it’s best to use really ripe, brown bananas…that way you get the natural sweetness of banana and a fuller flavor.
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Gluten Free Banana Chocolate Chip Muffins.
Ingredients
- 2 cups gluten free flour blend or regular flour if you don’t need to be gluten free
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup organic canola oil
- 3/4 cup organic cane sugar
- 2 Tablespoons ground flax seed 2 Tablespoons ground flax seed plus 6 Tablespoons water: mix and let sit until it gels up
- 6 Tablespoons water
- 2 ripe bananas mashed
- 1/2 teaspoon vanilla
- 1 cup dairy free chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a muffin tin with paper liners. Make the flax eggs: combine the ground flax seed and water in a small jar and set aside.
- In a large bowl, mix together the canola oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
- Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
- Spoon the batter into the muffin tin and bake for approximately 20-24 minutes or until toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for a few minutes before moving to a wire rack to cool completely.
Inspired by this recipe.
I just love these warm out of the oven! Topped with some vegan buttery spread…so delicious. They would even be great as a dessert with some vanilla ice cream.
Enjoy…these didn’t last long at our house!
These gluten free banana chocolate chip muffins are:
- easy to make
- perfect for packing in lunches
- delicious warm from the oven
- allergy friendly and vegan
I have made these muffins with a few different gluten free flour blends, and they have turned out well each time. I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, Namaste Perfect Flour Blend, and King Arthur Gluten Free Multi Purpose Flour (affiliate links).
I made these the other day and my kids and husband LOVED them. I made them again this morning for my church group. They didn’t even know they were vegan! I used regular flour since no one had allergies and i wasn’t about to waste my expensive GF flour. haha I have really enjoyed every recipe of yours that I have tried. Thank you!
Yay, so glad they were a hit! Thanks for telling me!
I made these, by substituting 7 oz of banana based babyfood puree [banana,pear, mango, orange] (in the end, I could have used 3 of them) – 1/2 cup of nuts buzzed really fine. I didn’t have any choc chips left, so didn’t put any in.
I also mixed the flax seed in 3 tbs of apple juice, and split the sugar, 1/4th white, 1/4th brown & 1/4th maple syrup.
I also added 1 tsp of baking POWDER, along with the called for 1 tsp of baking SODA.
The batter came out like thick cookie dough, so I added 1/2 a cup of orange juice, but the batter was still thick, so I added 1/4th a cup of vanilla oat beverage.
I cooked them exactly 22 minutes, and they came out perfectly!
They were cake like, and dome shaped.
Thanks for the recipe!
I also used sunflower seed oil, instead of canola.
Sounds good! Glad it worked out!
Can you use regular eggs in place of flax? What would ratio be?
Yup, use 2 regular eggs.
Have you tried this recipe with coconut oil in place of canola oil?
I have not, but it should work just fine! Just make sure you measure the coconut oil when it is liquid, not solid.
I just wanted to say that I’ve been using this recipe for several years now and it’s my go-to for gf banana bread! Today, I had to modify it because we didn’t have any chocolate chips in the house. I used a stick of butter, a quarter cup of cocoa and 1/4 cup sugar to replace the chips. Still so good!
I’m so glad you like them, Laura! Love that idea for a substitution for the chocolate chips! :)
Those sound fantastic! I have a bunch of overripe bananas that I put in the freezer for future baking. Now I know what I’m making!!