clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious banana chocolate chip muffins.

Gluten-Free Dairy-Free Banana Chocolate Chip Muffins

  • Author: MamaShire
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breads
  • Method: Oven



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


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.

Keywords: banana muffins, gluten-free banana muffins, gluten-free muffins, gluten-free baking