These gluten-free chocolate chip banana muffins are perfectly moist with a tender inside & crispy muffin top. It is incredibly decadent, rich & has the most perfect texture all while being gluten, dairy & refined sugar-free!
DAIRY-FREE & Gluten-Free Chocolate Chip Banana Muffins
These gluten-free chocolate chip banana muffins can be made 100% dairy-free by using avocado oil or melted coconut oil.
I used my favourite gluten-free baking flour in this recipe to keep it gluten-free. This flour is so authentic & I often sub it 1:1 in regular recipes with great success! Definitely one I like to always have on hand for gluten-free baking!
MAKE These Gluten-Free Chocolate Chip Banana Muffins INTO MUFFINS or doughnuts:
Simply swap out a muffin pan in the recipe for a doughnut pan to make these into yummy gluten-free chocolate chip banana doughnuts! Make sure to grease the doughnut pan generously for easy removal after baking. Note that if you make doughnuts the baking time may be slightly more or less depending on the size of your muffin pan. This is the doughnut pan I have & love! Note: when using a silicon doughnut pan, first place it on a baking tray for easy removal from the oven.
PERFECT TO FREEZE FOR LATER
These banana muffins can easily be frozen & enjoyed as desired. I like to store them in individual baggies in the freezer so I can take each one out as needed. I like to re-heat them up in the oven or the microwave until the muffins are nice & warm throughout & then top with some creamy & melty ghee or butter (coconut oil or almond butter is a great dairy-free topping), if desired. Such a drool-worthy combination!
CAN I MAKE THESE GLUTEN-FREE CHOCOLATE CHIP BANANA MUFFINS LOW-CARB?
I have only tried this recipe with coconut sugar, which less refined than traditional white or brown sugar. But if you do want to make them lower in sugar I have a few alternatives I can recommend. If you do try any subs please let me know how they work out in the comments of this blog post so others will know what works & what doesn’t!
As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the coconut for something that won’t spike blood sugar I would use this.
Ingredients you will need:
- ripe bananas, mashed (about 3 bananas)
- vanilla extract
- pink salt
- baking soda
- collagen peptides*
- coconut sugar or date sugar (you can also use golden Lakanto for a lower sugar option)
- tapioca flour
- gluten-free baking flour (this is my favourite)
- butter (or softened coconut oil or avocado oil for a dairy-free option)
- 2 eggs
- dark chocolate chips (I like these for dairy-free & these for sugar-free)
LOOKING FOR MORE HEALTHIER TREATS?
PALEO DOUBLE CHOCOLATE COOKIES
GLUTEN-FREE BANANA BREAD COOKIES
CINNAMON STREUSEL BANANA BREAD
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Gluten-Free Chocolate Chip Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These gluten-free chocolate chip banana muffins are perfectly moist with a tender inside & crispy muffin top. It is incredibly decadent, rich & has the most perfect texture all while being gluten, dairy & refined sugar-free!
Ingredients
- 1 + 1/3 cup of ripe banana, mashed (about 3 bananas)
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1/2 cup collagen peptides*
- 1/4 cup coconut sugar or date sugar (you can also use golden Lakanto for a lower sugar option)
- 1/4 cup tapioca flour
- 1 + 1/4 cup gluten-free baking flour (this is my favourite)
- 1/4 cup butter (or softened coconut oil or avocado oil for a dairy-free option)
- 2 eggs
- 1 cup dark chocolate chips (I like these for dairy-free & these for sugar-free)
Instructions
- Pre-heat the oven to 350 degrees F.
- Line a muffin pan with muffin liners, set aside.
- In a large mixing bowl add your ingredients for the banana muffins & mix together well, adding the eggs last just to combine.
- Fill each muffin liner with 3/4 of the batter.
- Bake for 20-25 minutes or until a fork or knife comes out relatively clean. The top should be browned & crispy/firm to the touch. I baked mine for 21 minutes & they came out perfectly.
- Remove from the oven & let cool slightly before removing from the pan
- Enjoy!
Notes
*This recipe should work when the collagen is omitted. I haven’t tried it without in this recipe, specifically but all other recipes where I use it, they have turned out when omitted as well. You could try subbing your favourite protein powder in this recipe instead but every protein powder can vary significantly when baked. You may need to add a bit less flour to achieve the right consistency & texture when baked.
- Category: muffins
- Method: oven
- Cuisine: dessert
Keywords: banana muffins, muffin, gluten free
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These muffins are delicious! 10/10! Easy to make, I did not have Tapioca flour so I subbed for 2 tbsp of coconut flour and they turned out great!
★★★★★
Amazing Laura!! This is the best news! I am so glad the coconut flour worked out so well! 🙂
Can I substitute blueberries instead of chocolate chips?
Definitely! Keep me posted how it turns out 🙂
it turned out perfect!! I already had 2
★★★★★
Amazing !!! I am SO happy to hear! 🙂
Absolutely delicious! I substituted the eggs for flax eggs and it worked so well, definitely a keeper!
★★★★★
I love that they worked with flax eggs! Thank you for the update Emma & I am so glad you loved them! 🙂 Have a great weekend!