Chocolate Chunk Banana Muffins - Gluten-Free
Turn Overripe Bananas into Gluten-Free Muffins
Ever have a bundle of bananas that ripened too fast and you’re just not sure what to do with them? Instead of throwing them out, transform them into tasty gluten-free treats!
This banana muffin recipe is a simple, low-waste way to utilize overripe bananas that would otherwise go unused, and create delicious snacks for you to enjoy throughout the week. Overripe bananas are ideal for use in baking recipes due to their sweet, flavorful taste and soft texture. They’ll give your baked goods a powerful banana flavor, perfect for banana breads, muffins, pancakes, and more!
Enjoy as Breakfast or Dessert
These muffins have it all – they’re both healthy and incredibly delicious. Enjoy a couple of them for an indulgent breakfast or pair alongside fresh fruit. Try them warm with extra maple syrup and/or peanut butter drizzled on top for a sweet and satisfying dessert.
Gluten-free Flours
This recipe was made gluten-free using almond flour. Feel free to experiment with other gluten-free flours, such as oat, coconut, rice flour, or all purpose gluten-free blends. If you’re not gluten-free, simply swap the almond flour for traditional flour in a 1:1 ratio.
Gluten-Free Chocolate Chunk Banana Muffins
Recipe Author: Nicole Riggs
Transform overripe bananas into tasty, chocolatey banana muffins! Enjoy these nutritious gluten-free treats as an indulgent snack or pair alongside fresh fruit for a balanced breakfast. Or, eat them warm with a maple syrup drizzle for a decadent dessert, sure to satisfy your sweet tooth!
Equipment
Oven
Large mixing bowl
Measuring cups
Muffin pan
Ingredients
2 cup almond flour
3 ripe bananas
1/3 c peanut butter
3 tbsp plant milk
1 flax egg 1 tbsp ground flax seeds + 3 tbsp water)
3 tbsp maple syrup
2 tbsp coconut oil
2 tsp baking powder
1/2 c dark chocolate chunks
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
Instructions
First, prepare your flax egg. Combine 1 tbsp ground flax seeds with 3 tbsp of water and let sit for 5 minutes.
Preheat oven to 350°F while you prepare the batter.
Mash ripe bananas in a large mixing bowl.
Combine all wet ingredients: mashed bananas, peanut butter, flax egg, maple syrup, coconut oil, and vanilla extract.
Then, mix dry ingredients in a separate bowl: almond flour, baking powder, cinnamon, and salt.
Combine dry ingredients into wet mixture.
Add dark chocolate chunks and mix well until your batter forms.
Lightly grease muffin pan with coconut oil. Scoop batter into pan, filling the muffin cups about 3/4 to allow room for rising.
Top batter with more chocolate chunks and bake for about 45 minutes or until a toothpick comes out clean.
