Gluten-Free Double Chocolate Banana Muffins

These gluten-free double chocolate banana muffins are packed full of rich chocolate-y goodness, all while being gluten, dairy & refined sugar-free!

DAIRY-FREE & Gluten-Free Double Chocolate Banana Muffins

These gluten-free double chocolate banana muffins are naturally 100% dairy-free because I used avocado oil. They should also work great with melted coconut oil & if you are not dairy-free they should work with butter or ghee as well.

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!

CAN I MAKE THESE Gluten-Free Double Chocolate 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:

• 2 medium sized ripe bananas (lots of brown spots are ideal for banana muffins)
• vanilla extract
• pink salt
• baking soda
• coconut sugar (or granulated sweetener of choice, I like this for a low-sugar option)
• avocado or melted coconut oil (or melted butter/ghee)
• cacao powder or unsweetened cocoa powder
• 2 eggs
• gluten-free flour (this is my favourite)
• dark chocolate chips (I like these for dairy-free & these for sugar-free)

How to make Gluten-Free Double Chocolate Banana Muffins

All you need is one bowl! We add the mashed banana first along with the other wet ingredients. We are then going to add the dry ingredients & chocolate chips into the mix. Pre-heat the oven & line a muffin pan & pour the batter into the muffin pan filling each one 3/4 of the way full. They only take 11-15 minutes to bake. The toughest part is letting them cool for a few minutes before enjoyed. But trust me… they are so worth the wait!

PERFECT TO FREEZE FOR LATER

These muffins can easily be frozen & enjoyed as desired. I like to store them in baggies in the freezer & take each one out as needed. I like to re-heat it up in the microwave until the muffin is nice & warm throughout & then top with some creamy & melty ghee or butter (coconut oil or almond butter is a great dairy-free topping) or simply enjoy as is. Such a drool-worthy combination!

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

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