Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free)
These HEALTHY Banana Chocolate Chip Muffins are your BEST choice. They are Gluten Free and Refined Sugar Free. They are moist, soft and the easiest ever. Banana Chocolate Chip Muffins are fulled of fresh banana chunks and indulgent chocolate chips. Perfect for breakfast and dessert, or even anytime snacks!
Servings: 10 muffins
Calories: 177kcal
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
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
Calories: 177kcal | Carbohydrates: 27.2g | Protein: 1.9g | Fat: 7.7g | Saturated Fat: 2.3g | Cholesterol: 19mg | Sodium: 863mg | Potassium: 165mg | Fiber: 1.1g | Sugar: 14.5g | Vitamin D: 2mcg | Calcium: 26mg