Delicious and healthy snack option
If you’re on the lookout for a tasty yet healthy snack, these gluten free and refined sugar free banana chocolate chip muffins are just what you need. Made with wholesome ingredients , these muffins are perfect for anyone looking for a guilt-free indulgence. Not only are they free from gluten and refined sugar, but they’re also packed with flavour and nutrients, making them an excellent choice for any time of the day. In this post, I’ll share this delicious recipe, along with some tips and tricks to make the perfect batch of muffins.
A story of craving for a healthy muffin
Since I posted my gluten free, dairy free and refined sugar free swimming pool cake (also on my Instagram and Facebook), I’ve had quite a lot of positive feedback asking me if I can post more allergy and food intolerance recipes. Also, some mums just want to bake healthier bakes for their kids as school snacks but don’t know where to start. One mum told me she wanted to bake some healthier muffins for her four-year-old girl but they turned out to be a disaster! Bakabee says, never give up…
I realise that there are definitely more and more people suffering from allergy and food intolerance. Does that mean that these people have no chance to enjoy delicious treats?
The answer, of course, is NO!
“Happiness is…discovering an unexpected piece of chocolate.”
Watch the video tutorial
If you’re visual learner or just want to see the entire process in action, be sure to check out my step-by-step video tutorial.
The honest review of these Banana Chocolate Chip Muffins
Here is a great idea for a really healthy and delicious muffin recipe which is perfect for breakfast or as an afternoon snack. My husband is always hungry when he comes home from work and when he tried one, he said it was very chocolaty and not sweet at all (frankly, he has a very sweet tooth so this was a big compliment)! When I told him that it was gluten free and refined sugar free, he couldn’t believe it (Bakabee tip: never tell them before they try) . I made he write me an impartial review:
“The muffins have a rich deep chocolate flavour as if they are made of really high quality chocolate. I’m sure that kids and adults will love them. They tasted quite ‘classy’ and who doesn’t love chocolate anyway!”
As well as chocolate chips, I put banana chunks into the muffins too! When you bite into them, you hit either chocolate chips or banana chunks, or both! It sounds delicious, doesn’t it?
What main ingredients you’ll need
Flour for this gluten free Banana Chocolate Chip Muffins
As you know, flour is the major ingredient in all kinds of baking. So, the choice of flour will directly affect the taste or texture of your bakes. In this recipe, I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I know there is gluten free baking flour under the same brand but I just go for this 1 to 1 baking flour because it makes the whole process easier and it makes sure I don’t mess up calculating the conversion of the normal all-purpose flour to gluten free flour.
Sugar for this refined sugar free Banana Chocolate Chip Muffins
I used coconut sugar instead of refined sugar. Coconut sugar is made from the nectar produced by coconut blossoms (not actual coconuts), which is then boiled and ground to create a granular substance with a texture similar to brown sugar. Also, I like the mild caramel flavour of coconut sugar, which rounds out baked goods with a delicate extra taste.
Why coconut sugar?
Coconut sugar is an unrefined sugar and it is widely viewed as a healthier alternative to refined sugar. It’s because it has a lower glycemic index (GI) ranking than cane sugar, which tracks how foods affect blood glucose levels. Foods with low GI values are digested and metabolized at a slower rate, prompting smaller fluctuations in blood glucose and insulin levels, and reducing risk of diseases like type 2 diabetes. However, keep in mind, coconut sugar is still sugar – so don’t overdo it!
Chocolate chips for this Banana Chocolate Chip Muffins
As you see in the picture, I used Pascha Organic Dark chocolate chips. There are two flavours, the darker package is 85% Bitter-sweet (which I used in this recipe). If you bake this for your kids, I suggest the 55% Semi-sweet one, unless they are real chocolate connoisseurs. They both are peanut/nut free, wheat/gluten free, dairy/egg free and soy free and perfect for baking.
Where do I buy these special ingredients?
I looked in different supermarkets in Singapore. I couldn’t find any chocolate chips for food intolerance, until I googled it online, where I found one shop called ‘Eat Organic Pte Ltd’ which is located in Bukit Timah Rd. When I shopped there, I felt like this was a paradise for people who suffer from food Intolerance. You can find everything you need in that shop. Later on, I found another branch located in the Forum Shopping Center. So, you can check those shops out to find the ingredients that are suitable for you.
A Non-Allergy and Non-Food Intolerance Choice
If you do not have any sort of food intolerance, you can use normal all-purpose flour. As I said, I use 1 to 1 gluten free flour, so alternatively, you can measure the exact amount of normal all-purpose flour.
In addition, you can use caster sugar instead of coconut sugar and normal baking chocolate chips for baking. Again, the ratio is 1 to 1 – but the healthier ones really do taste good. Why not go for win win?
Keeping and freezing
The best taste of muffins is to eat them while they are still warm from the oven. However, they can keep in an airtight container for up to 3 days and frozen for up to 3 months.
Wrap cold muffins individually in a foil and place in a freezer bag, expelling as much air as possible or pressing the bag gently.
To thaw muffins in a conventional oven, place foil-wrapped muffins in a single layer on an oven tray, at between 165°C and 175°C for around 20 minutes or until heated through.
Reminder
If you or your family have any sort of special diets, please READ the product labels first to MAKE SURE the ingredients are suitable for you and your family to eat.
Banana Chocolate Chip Muffins Recipe is Featured
You can also find this recipe on Tons of Goodness where share tons of goodness for you and your family!
Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free)
INGREDIENTS
- 105 g Gluten free 1:1 baking flour
- 1 1/4 tsp baking powder (gluten free)
- 21 g unsweetened cocoa powder
- 1/4 tsp salt
- 150 g ripe banana (1 medium) (mashed )
- 75 g coconut sugar
- 60 ml vegetable oil
- 1 pc large egg
- 1 tsp vanilla extract
- 60 g Gluten free Dark Chocolate Chips
- 150 g ripe banana (cut into small chunks)
INSTRUCTIONS
- Preheat the oven to 425°F/220°C. Line about 9-10 muffin liners. Set aside.
- In a large mixing bowl, sift the flour, baking powder, cocoa powder and salt . Set aside.
- Mash one banana and cut the other banana into small chunks. Set aside.
- In a small mixing bowl, stir mashed banana and sugar and just until combined. Slowly mix in vegetable oil and just combined.
- Add the egg and vanilla extract and mix until just well incorporated.
- Pour the wet ingredients into the dry ingredients and mix until just combined well. Do not overmix at any above steps.
- Fold in chocolate chips and banana chunks and just well incorporated.
- Use a medium ice cream scoop to divide the batter into muffin liners. Fill liners 3/4 to almost full. You will get about 9-10 muffins.
- Bake for 5 minutes at 425°F/220°C then lower the temperature to 325°F/170°C and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Do not over bake, otherwise, the muffins will end up dry. Remove from the oven and let them cool for about 10 minutes then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature up to 3 days.
VIDEO TUTORIAL
NOTES
- Read the blog post for additional information for the ingredients I choose for this recipe.
- Also, there is some additional information on how to store and freeze the muffins.
- Watch my video tutorial to see the whole process of making the muffins.
- For a bigger batch, double the recipe.
- If you do not have any food allergy or intolerance, you could consider the following replacement:
NUTRITION
Bake these Banana Chocolate Chip Muffins
Give this recipe a try! Let me know how it goes for you! I love connecting and seeing your pictures. It really makes my day.
More tasty recipes for your next bakes
- Healthy Savoury Sweetcorn and Carrot Muffins (Gluten Free & Dairy Free)
- Banana Walnut Cake (video tutorial)
- Lemon and Coconut Muffins (Gluten Free & Refined Sugar Free)
Thanks so much for stopping by!
If you’ve tried my Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free) recipe, please feel free to leave me a comment and let me know what your thought. The more we chat the more I know what recipes I should be making and sharing. If you have any recipe suggestions I would also love to hear them.
Rating the recipe once you’ve made this Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free) helps other readers decide whether to make my bakes, so I would love it if you could come back and let everyone know what you think.
Happy Baking!
