Banana Chocolate Chip Mini Muffins
These Banana Chocolate Chip Muffins are naturally gluten free, loaded with dark chocolate and topped with cinnamon sugar. They only require one bowl and make an easy breakfast or snack.
These Banana Chocolate Chip Muffins are naturally gluten free by using a blend of oat and almond flour. The almond flour in this recipe is what keeps the muffins moist and almost cake like.
They only require one bowl to make and come together super quick. You can whip these banana muffins up in less then and hour for a delicious breakfast or snack!
Tips and variations for this recipe
Not only are these muffins gluten free but they can also be made vegan by just replacing the milk with any nut milk.
This recipe also works in a loaf pan or a regular size muffin pan. If baking in a loaf pan, bake at 350 degrees F for 50-60 minutes, covering the loaf with foil half way through baking so the top does not get too dark.
Grease the muffin or loaf pan really well or use cupcake liners or parchment for a loaf pan for easy removal.
You can substitute the chopped chocolate with chopped nuts, coconut, sprinkles, or even dried fruit if you prefer.
Use overripe bananas for these muffins, the browner they are, the better!
Storage
These Banana Chocolate Chip Muffins will last at room temperature in an air tight container for 2-3 days.
They can also be frozen for 4-6 weeks.
Gluten Free Banana Chip Mini Muffins
Ingredients
- 1 1/2 cups mashed bananas, about 3 large bananas
- 1/2 cup melted coconut oil
- 3/4 cup sugar
- 4 tbl milk
- 1 1/2 cups oat flour
- 3/4 cup almond flour
- 2 1/2 tsp baking powder
- 1 cup semi sweet chocolate, chopped
- Cinnamon Sugar for garnish
Instructions
- Preheat the oven to 350 degrees F. Line a mini muffin pan with cupcake liners and set aside.
- In a medium size bowl combine the mashed bananas, coconut oil, sugar, and milk.
- Add in the oat and almond flours, baking powder, and chopped chocolate. Stir until just combined.
- Fill the muffin cups with the batter until they are 3/4 full.
- Sprinkle with cinnamon sugar and bake for 20-22 minutes or until lightly golden.
- Cool slightly before serving.
Notes
You can use chocolate chips in place of the chopped chocolate for this recipe.
If baking in a loaf pan or large muffin pan, baking times will vary.