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.
Other Banana Bread recipes to try
If you tried these Banana Chocolate Chip Mini Muffins or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for all things sweet!