Overripe bananas on the kitchen counter are a frequent sighting at my place. So, it’s 1000% percent essential that I have “very ripe banana” recipes at the ready. These muffins are a gluten-free gem and very simple to whip up.
Gluten-Free Banana Chocolate Chip Muffins
Yield:
Makes 12
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
- 2 large, very ripe bananas, mashed
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- ¼ cup raw almond butter
- 1 tablespoon coconut oil
- ½ tablespoon vanilla extract
- 2 large eggs, room temperature
- 1 ¼ cup almond flour
- ½ cup oat flour
- ¾ teaspoons xanthan gum
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- Pinch of kosher salt
- ½ cup dark chocolate chips or 4 ounces chopped bittersweet chocolate
Instructions
- In a large bowl mix together bananas, coconut sugar, maple syrup, and almond butter until combined. Add coconut oil, vanilla extract, and eggs.
- Once the wet ingredients are fully combined, mix in almond flour, oat flour, xanthan gum, baking powder, baking soda, and salt. Mix until you have a thickened and smooth batter. Fold in chocolate chips.
- Transfer batter to the wells of a lined muffin pan, filling each well about 2/3 full. Bake at 400 degrees for 5 minutes and then lower temperature to 350 degrees and continue baking for 12 to 15 minutes until a toothpick or butter knife comes out clean when stuck into the center of a muffin. Cool in the muffin pan for a few minutes before transferring each muffin to a wire rack to cool. Serve warm and store in an air-tight contained in the fridge.
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