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Muffin tin with banana chocolate chip muffins.

Gluten Free Banana Chocolate Chip Muffins

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gluten free banana chocolate chip muffins
Muffin tin with banana chocolate chip muffins.

Gluten Free Banana Chocolate Chip Muffins

These muffins are quick and easy to make. They are a little more hearty than regular muffins thanks to the oat flour and filled with mini chocolate chips.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 27 minutes
Servings: 6
Calories: 347kcal

Ingredients

  • ½ C Gluten Free Oat Flour
  • ½ C Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • ½ tsp Cinnamon
  • tsp Nutmeg
  • ½ C Sugar
  • 1 Egg
  • 3 Tbsp Olive Oil
  • ¼ C Non-Dairy Milk
  • ½ tsp Vanilla
  • 1 Ripe Banana mashed (should be about 1/3 C)
  • ¾ C Mini Chocolate Chips

Instructions

  • Preheat oven to 400 degrees. Line a 6 cup muffin pan with paper cups.
  • Add the flours, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Stir well.
  • In a small bowl, crack the egg and whisk it until it’s frothy. Add the oil, milk, vanilla and banana. Whisk until well combined.
  • Pour the wet ingredients into the dry. Fold together about 15 strokes until all the dry ingredients are incorporated. Add 1/2 C of the chocolate chips. Fold 3-4 more times until the chips are evenly distributed.
  • Fill the muffin cups just to the top. Sprinkle the remaining chocolate chips on top of the muffins.
  • Bake in preheated oven for 2 minutes, then reduce the temperature to 375 degrees and bake an additional 23-25 minutes, until the tops spring back when gently poked.
  • Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts
Gluten Free Banana Chocolate Chip Muffins
Amount per Serving
Calories
347
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
31
mg
10
%
Sodium
 
201
mg
9
%
Potassium
 
133
mg
4
%
Carbohydrates
 
51
g
17
%
Fiber
 
3
g
13
%
Sugar
 
34
g
38
%
Protein
 
5
g
10
%
Vitamin A
 
142
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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