Deliciously moist gluten-free dairy-free banana chocolate chip muffins. These muffins are sure to be a hit. Sweetened with maple syrup.
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Gluten-Free Banana Chocolate Chip Muffins
Gluten-Free Banana Chocolate Chip MuffinsLet’s start by talking about the flour that I use in these muffins. I’ve been trying out several different gluten-free flour blends and have decided that Better Batter Gluten-Free Flour is my favorite. I’ve been having consistently good results with it.
Start by preheating your oven to 350° and prepare a 12-count muffin pan by spraying it with a non-stick spray or lining with paper liners.
Mix 1/2 cup of unsweetened cashew or almond milk with 2 teaspoons of vinegar together and set aside.
Mix the gluten-free flour, baking soda, and salt together with a whisk and set aside.
- Place 3 medium ripe bananas in a large bowl and use a hand mixer or a stand mixer to mash bananas. You could also mash the bananas with a fork and mix this entirely by hand.
- Mix in the melted coconut oil, maple syrup, eggs, and vanilla. Then mix in the milk & vinegar. Add in the flour mixture and mix until combined. Finally, add in the chocolate chips.
- Spoon the batter into the muffin pan filling each one to 3/4 full. You may have enough batter for each one to be mostly full.
- Bake in the oven for 25-28 minutes. Test with a toothpick for doneness. It should come out clean.
- Set the muffin pan on a cooling rack for 10 minutes to cool and then transfer muffins to a wire rack.
- These are incredibly moist muffins and will keep for several days. They also will freeze well for up to 3 months.
Special items used with this recipe: Better Batter Gluten-Free Flour | Enjoy Life Chocolate Chips | Kitchen Aide Stand Mixer
More Gluten-Free Breakfast Recipes You’ll Love:
Breakfast Casserole with Hashbrowns
Blueberry Streusel Coffee Cake
Pumpkin Chocolate Chip Muffins
Belgian Waffles
Apple Oatmeal Breakfast Bars
Gluten-Free Dairy-Free Banana Chocolate Chip Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breads
- Method: Oven
Ingredients
1/2 cup unsweetened cashew or almond milk
2 teaspoons apple cider vinegar
1 3/4 cup Better Batter Gluten-Free Flour Mix
1 teaspoon baking soda
1/2 teaspoons salt
3 medium ripe bananas
1/3 coconut oil, melted
1/3 cup maple syrup
2 eggs
1 teaspoon vanilla
3/4 cup Enjoy Life chocolate chips
Instructions
Start by preheating your oven to 350° and prepare a 12-count muffin pan by spraying it with a non-stick spray or lining with paper liners.
Mix 1/2 cup of unsweetened cashew or almond milk with 2 teaspoons of vinegar together and set aside.
Mix the gluten-free flour, baking soda, and salt together with a whisk and set aside.
Place 3 medium ripe bananas in a large bowl and use a hand mixer or a stand mixer to mash bananas. You could also mash the bananas with a fork and mix this entirely by hand.
Mix in the melted coconut oil, maple syrup, eggs, and vanilla. Then mix in the milk & vinegar. Add in the flour mixture and mix until combined. Finally, add in the chocolate chips.
Spoon the batter into the muffin pan filling each one to 3/4 full. You may have enough batter for each one to be mostly full.
Bake in oven for 25-28 minutes. Test with a toothpick for doneness. It should come out clean. Set the muffin pan on a cooling rack for 10 minutes to cool and then transfer muffins to a wire rack. These are incredible moist muffins and will keep for several days. They also will freeze well for up to 3 months.
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Suzanne
This looks fantastic! I’ve never used the Better Batter Gluten Free Flour though; I don’t think I’ve even seen it in stores. Where do you purchase it?
MamaShire
I’ve only seen it online. I tried different ones that I could find locally but after trying the Better Batter I was hooked. I found it on Amazon and the BetterBatter.org site.