Gluten-Free Chocolate Chip Banana Muffins

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

HEALTHY COLLAGEN COOKIE BARS

CINNAMON STREUSEL BANANA BREAD

DON’T FORGET TO RATE & REVIEW THE RECIPE BELOW

Your feedback helps me so much & never goes unappreciated! I also love to see your re-creations over on Instagram! Tag me if you make anything so I can re-share it on my stories! Note: if you have a private account send me a screen shot because I can’t see private stories or posts!

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