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!
- 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)
- 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
*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.
Keywords: banana muffins, muffin, gluten free